Sambhar

Method

1. Scrape off the skin from potato and cut it into thin rectangular pieces about 2 inches long.

2. Divide each Drumstick into 5 pieces lengthwise so that each piece is 2 inches long.If you have frozen drumsticks then that’s fine too.

3. Dice the onion and tomatoe.Slit the green chillies.

4. Pressure cook the toor dhal by adding 1 cup of water and turmeric powder.Keep it for 4 whistles or 5-10 minutes.

5. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1/2 cup of water to it.

6. Take a sauce pan and add the cut onions,tomatoes,chillies,potatoes,drumstick and pour 1 cup of water over it.Bring to a boil.

7. When the potato and drumstick pieces are quiet soft add turmeric powder and salt and stir well.

8. Now add the cooked dhal and tamarind juice and stir well.

9. Allow the mixture to boil for 10 minutes in medium flame.

10. When it gets to a thick consistency off the stove.

11. Now heat 2 teaspoons of oil in small tawa.

12. Add the mustard seeds,urad dhal,red chilly(split into two),asafoetida and curry leaves in that order and allow to splutter.

13. Pour this into the already cooked dhal mixture and stir well.Allow to boil for 2 minutes.

14. Transfer to a serving dish and garnish with coriander leaves.

· Serve hot with idly,dosai or idiyappam.

· Brinjal and carrots can be added too.

· The difference between the regular sambhar and idly sambhar is that we use green chillies instead of sambhar powder.