 Ingredients:
- Toor dal (yellow split peas or pigeon peas) – 1 small cup
- Water – 2-3 cups
- Turmeric powder – ¼ tsp
- Carrot – 1, cubed (1/2 cup)
- Potato – 1 small-medium, (1/2 cup)
- Drumstick – 2, cut lengthwise
- Ivy gourd (tindora) – Sliced (1/2 cup)
- Beans – Sliced (1/2 cup)
- Onion – 1, sliced
- Brinjal – Sliced (1/2 cup)
- Ladies finger (Okra) – (1/2 cup)
- Tomato – 2, sliced
- Tamarind – size of a lime (adjust the qty as per your taste)
- Sambar powder – 1.5 – 2 tbsp
- Asafoetida (kayam) – ½ tsp
- Red chilly – 2
- Shallots – 2-4
- Mustard – ¼ tsp
- Curry leaves – 2 sprigs
- Salt – To taste
- Oil
Preparation Method:
- Pressure cook the dal with water & turmeric powder on high flame for 4 whistles.
- Mash the cooked dal well using a wooden spoon. Add 3-4 cups of water to the mashed dal and blend it well.
- Add salt and all the veggies (Carrot, Potato, Drumstick, Ivy Gourd, Beans, Onion and Brinjal) When it is half cooked add Tomato, Ladies finger and the tamarind pulp.
- Cook till all the veggies are cooked.
- Meanwhile heat oil in another pan, add the sambar powder and kayam. Fry it for a minute, make sure that it doesn’t get burnt. Add some water to the powder and make a thick paste. Add this to the cooked vegetables.
- Heat some more oil in the same pan and crackle the mustard seeds. Add sliced shallots, red chillies and curry leaves. Fry it till the shallots becomes golden brown. Add this to the sambar and mix well.
- Remove from fire. Serve is as a side dish.
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