Wednesday, March 5, 2008


Ingredients :

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil

Method Of Preparation :

Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
Pressure cook till dal is done very soft. (Approx. 4 whistles)
Remove dal and beat with a whisk or churner till smooth.
Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
Chop the remaining onion and tomato to medium or fine pieces.
Heat oil, add seeds , curry leaves and allow to splutter.
Add onion, pumpkin, tomato and stir fry for 2 minutes.
Add paste, and cook for further 2 minutes.
Add dal and bring to a boil on high.
Add enough water to get sambar consistency.
Check and adjust masalas as required.
Simmer for 12-15 minutes on low, till the aroma exudes.
Add chopped coriander before serving.
Serve steaming hot with hot idlis, coconut chutney and ghee.


You may substitute homemade masala with ready made.
But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months.

If using ready made masala, supplement with the following:

1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds.
Roasted and ground together with the ingredients for paste.

Making Time: 30 minutes (excluding pressure cooking time)
Serves: 4-5 servings

1 comment:

Kishan Bhudia said...

Thanks for sharing. The ingrediants were great. I made mine very spicy just the way I like it.

Indian Catering