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Ingredients :
Toor Dal - ½ Cup
Drumstick - 2 Large
Chopped Potatoes - 1 Large
Chopped Pumpkin - 1 Large
Chopped Beans - ⅛ Cup
Slice Carrot - ⅛ Cup
Fine Chopped Onion - ¼ Cup
Chopped Tomato - ¼ Cup
Oil - 5 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dried Red Chilli - 1
Sambar Masala - 3 tbsp
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1 tsp
Asafoetida - Pinch
Curry Leaves - 2
Tamarind Paste - 2 tbsp
Sugar - 1 tbsp
Salt - as per taste
Chopped Coriander - 2 tbsp
Method :
In a large pot or deep pan, heat 3 tablespoons of oil over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves and pinch asafoetida Sauté for a few seconds until aromatic.
Add chopped onions and sauté until they turn translucent.
Then add drumsticks, potatoes, pumpkin, beans, and carrots to the pot. Mix well.
Add sambar masala, Red chili powder, Turmeric powder. Mix everything together.
Add chopped tomatoes and cook until they are soft and mushy.
Then add Soaked Toor Dal and Mix well.
Add enough water to cover the dal and vegetables (about 3-4 cups).
Close the pressure cooker with its lid and cook over medium-high heat. After the first whistle, reduce the heat to low and cook for 10-12 minutes or until the dal and vegetables are fully cooked and soft.
Allow the pressure to release naturally before opening the cooker.
Add Salt, Tamarind Paste and sugar. Mix well.
In a small pan, heat 2 tablespoons of oil over medium heat.
Add Mustard seeds and let them splutter.
Add dried red chili, and curry leaves, and sambar Masala Sauté for a few seconds until aromatic.
Pour this tempering over the sambar. Stir gently to combine.
Garnish with chopped fresh coriander leaves.
Serve hot sambar with steamed rice, idli, dosa, or any South Indian dish of your choice.