Ingredients
1/4 cup Toor dal
1/4 tsp Asafoetida
2 cup Water
1/2 cup White Pumpkin(cut it into cubes)
1 nos Onion , medium size, cut it lengthwise or 8 shallots
2 nos Tomato , medium size, cut it into small dices
1 no Green chili
1/4 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Sambar powder
1 tbsp Grated coconut, grind it into smooth paste.
1 tbsp Grated coconut, grind it into smooth paste.
2 tsp Salt
2 cup Water
1 tbsp Coriander leaves
¼ tsp Mustard seeds
¼ tsp Split urad dhal
1 no Dry red chili
1 spring Curry leaves
1 tsp oil
Preparation
In a pressure cooker, add toor dhal + water + asafoetida and wait for four whistles to come, then check if the dhal is cooked.
Take a pan, add a bit of oil and white pumpkin, and fry for 3 minutes, then keep it aside. The water in the pumpkin will evaporate as a result.
Once the pressure releases from the cooker , smash it and then add the fried pumpkin , onion, tomato + chilli ,all powders , coconut paste, salt and cook for 10 minutes.
Check the taste and add coriander leaves. The sambar is ready now.
Take a pan, add ghee+mustard+uradhal+dry chilli+curry leaves, and fry for a few seconds ,and then pour it into the prepared sambar.