Indian Recipes
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Ingredients
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| 1 |
Toor [or arhar] dal |
1/2 cup |
| 2 |
Potato, peeled & chopped |
1 |
| 3 |
Arbi, peeled & chopped |
3 |
| 4 |
Lauki [bottle gourd] , peeled & chopped |
1 cup |
| 5 |
Onions, chopped |
2 |
| 6 |
Ginger, peeled & chopped |
1 teaspoon |
| 7 |
Garlic, peeled & chopped |
5 cloves |
| 8 |
Tomatoes, chopped |
3 |
| 9 |
Sambar masala |
1 tablespoon |
| 10 |
Turmeric powder |
1/4 teaspoon |
| 11 |
Coriander powder |
1 teaspoon |
| 12 |
Red chili powder |
1 teaspoon |
| 13 |
Salt |
to taste |
| 14 |
Sugar [optional] |
2 teaspoons |
| 15 |
Tamarind pulp |
2 tablespoons |
| 16 |
Curry leaves |
8 |
| For tadka- |
| 17 |
Oil |
2 tablespoons |
| 18 |
Mustard seeds |
1/2 teaspoon |
| 19 |
Whole red chilies |
3 |
| 20 |
Curry leaves |
5 |
| Method |
Wash tuar dal well and transfer it to the pressure cooker. Except for tamarind
pulp add all the other
ingredients of sambar to it with enough water, stir and cook for 3 whistles
and on low for 15-20 minutes. turn off the flame and let it open. Mash all the
vegetables and dal properly, add tamarind pulp, stir well and set aside.
Heat oil in a pan over medium-high heat, add mustard seeds and whole red
chilies and let it splutter, turn off the flame, now add curry leaves. Pour this
tadka over cooked sambar, stir and serve.
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| Servings -6 |
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| Introduction
of the dish |
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This is sort of North Indian dal-lauki. To prepare tamarind
pulp fresh in your home, soak tamarind in hot water for 20 minutes, mash it
properly and strain.
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