Ingredients

• 1/2 cup of toor daal, dry, uncooked

• 4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)

• 1 tbsp. jaggery or sugar

• 2 tbsp. sambar powder

• 1/4 tsp. turmeric powder

• 1 tsp. coriander powder

• 1 tsp. red chili powder

• 1/2 tsp. each cumin and mustard seeds

• 3 whole red chilies

• 1 stalk curry leaves

• 4 onions

• 1/2 cup pumpkin or bottle gourd boiled and cubed

• 1 large tomato

• 1 tbsp. chopped coriander leaves

• 1/2 cup eggplants, cubed

• 100 gms of chopped mixed vegetables, potato, peas, cauliflower, carrot

• 2-3 flakes garlic

• salt to taste

• 2 tbsp. oil

Method

1. Add tamarind, 1/2 tomato & 1 onion chopped, to the daal.

2. Pressure cook till daal is done very soft. (Approx. 3 or 4 whistles)

3. Remove daal and beat with a whisk or churner till smooth.

4. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.

5. Chop the remaining onion and tomato to medium or fine pieces.

6. Heat oil, add seeds, curry leaves and allow to splutter.

7. Add onion, eggplant, pumpkin, tomato, drumstick, chopped vegetables and stir fry for 2-3 minutes.

8. Add paste, and cook for further 2 minutes.

9. Add dal and bring to a boil on high.

10. Add enough water to get sambar consistency.

11. Check and adjust spices as required.

12. Simmer for 12-15 minutes on low, till the aroma exudes.

13. Add chopped coriander before serving.

Serves 4-5

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