Ingredients
- 100 gmstur dal (soaked in water overnight)
- a littlehaldi (turmeric)
- 1 smallonion, chopped
- 1 smalltomato
- a littlehing (asafoetida)
- a fewcurry leaves
- 1drumstick
- a littlesweet pumpkin (bhopla)
- to tastejaggery
- to tastesalt
Spice paste (fry and grind)
- 2kashmiri chillies
- 1 heaped tbspdry coriander
- 1/2 tspjeera
- 1/4 tspmethi seeds
- a small piececoconut
- 1 tbsproasted chana dal
Instructions
- Soak the tur dal in water overnight.
- Fry each of the kashmiri chillies, dry coriander, jeera and methi seeds separately in a little oil.
- Add the small piece of coconut and 1 tbsp of roasted chana dal, then grind everything together to a fine paste.
- Boil the soaked dal with a little haldi, the chopped onion, tomato, a little hing and curry leaves — cook completely for about 5 minutes.
- Add the drumstick, a little sweet pumpkin (bhopla), and a little jaggery to taste.
- Pressure cook for 1 to 2 whistles, then open the cooker immediately.
- Stir in the ground spice paste.
- Heat a little oil and prepare a bagar of mustard seeds and curry leaves; pour over the sambhar.
- Add salt to taste.