Wednesday, 4 July 2012



  • Arhar dal-1 cup
  • Pumpkin chopped-1/2 a cup
  • Tomatoes chopped-2 medium sized
  • Mustard seeds-1/4 teaspoon
  • Tamarind (imli)-10 grams approx
  • Curry leaves-2 sprigs
  • Dry red chillies-2
  • Turmeric powder-1/2 teaspoon
  • Salt-1.5 teaspoons
  • Red chilli powder-1/4 teaspoon
  • Sambhar masala powder-4 teaspoons
  • Oil-2 tablespoons
  • Water-5 cups
  • Take arhar dal & wash it thoroughly.

  • Soak the tamarind in a little amount of water.
  • In a pressure cooker, add dal & 5 cups water.
  • Add chopped pumpkin, 1/4 teaspoon turmeric powder, 1 teaspoon salt, 2 teaspoons sambhar masala powder, 1 sprig of curry leaves & close the lid.
  • Heat it on a high flame & when the pressure reaches maximum, lower the flame.
  • Pressure cook dal for 20-25 minutes on a low flame.
  • Turn off the flame & allow the heat to escape.
  • Now, prepare the tadka for the sambhar.
  • Heat oil in a pan & add mustard seeds, dry red chillies & 1 sprig of curry leaves.
  • As they crackle, add chopped tomatoes to it.
  • Add 1/4 teaspoon turmeric powder, red chilli powder, 1/2 teaspoon salt & 2 teaspoons sambhar masala powder & allow the mixture to leave oil.
  • You can adjust the quantity of salt as per taste.

  • When the mixture leaves oil, turn off the flame & tadka is ready to be added to dal.

  • Open the lid of the pressure cooker & keep it on a low flame.
  • Add tadka to it & mix well.
  • Allow the sambhar to cook well on low flame as it is able to grasp all the flavours.
  • If it looks thick, add a little warm water & bring it to a good boil.
  • Strain out the water from the soaked tamarind & separate them.
  • Add the water to the cooker & let it cook on a low flame with everything else.
  • Once it is well cooked, turn off the flame.
  • Sambhar is ready to serve.

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