Sambar

1 cup Toor dal – Kandi pappu
4" Bottle Gourd - Anapakaye
2 Onions
1 Drumstick
1 Tomato
2 Green Chilies
Coriander
Few curry leaves
Sambar powder - From my previous blog "Sambar Powder" in Podis-Powders
Tamarind juice

Soak tamarind in hot water and make juice adding less water.

Peel and cut bottle gourd into small cubes. Cut drumstick into 3” pieces. Chop onions into medium pieces.

Wash and add water for the dal (1: 2 for each cup of dal) in a vessel and all the vegetables in one vessel add salt and turmeric. Cook both in a Pressure cooker till the dal is nicely done. Remove and keep aside.

Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds.

Then add cooked dal, salt, turmeric, 1 tsp sambar powder, tamarind juice, 1 tsp jaggery or sugar and coriander. Let cook and then add the cooked vegetables. Bring it to boil and cook for a few minutes more and remove from flame.

Serve it with hot rice and ghee. Sambar is a good side dish for idli.