| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
helping
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Ingredients
- 1 cup Toor Dal Dal / Arhar
- 2 Drum sticks
- 3 Tomatoes
- 5 – 6 Shallots
- 1 Tamarind – small ball
- Curry Leaves – few
- 2 Green Chilli
- 1 tsp Turmeric powder
- 2 tbsp Sambhar Powder – (I used Everest)
- Salt – as needed
- 2 tbsp Oil
For Tempering :
- 1 tsp Mustard seeds
- 3 – 4 Curry leaves
- 2 chillies Whole red
- 1 pinch Asafoetida
- 1 tbsp Oil
Ingredients
For Tempering :
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Instructions
- Wash and cut drumsticks in 2-3 inches long pieces.
- Boil water and pressure cook the dal with turmeric, tomatoes and salt.
- Separate the cooked dal and water, and keep them aside.
- Saute the shallots and drumsticks in 2 tbsp oil.
- Add little water to the vegetables and let them cook in low flame for few minutes. You can also use the left over water from dal for cooking veggies. Also add few curry leaves while cooking. It will give amazing aroma to the vegetables.
- Meanwhile soak tamarind in hot water and get the pulp out of it. Remove seeds if any.
- Once the shallots and drumsticks are cooked , add dal and mix all well. You may add little water if you find dal too thick. Bring it to boil.
- Slowly add sambhar powder and stir nicely. Break lumps if formed. Make sure the sambhar powder should get incorporated nicely.
- Close the lid and let it cook for few more minutes.
- This is when you have to adjust salt too. Be careful while checking salt as you had already added it while boiling dal.
- Now start adding tamarind pulp from one side and keep stirring. Keep checking as per your required taste.
- Give another boil to it.
- Take a frying pan and prepare the tempering. For that heat oil, add mustard seeds, hing, whole red chillies and few curry leaves. Fry them and add to the sambhar. Turn off the gas and close the lid immediately so that the aroma remains intact.
- Serve Hot with plain rice and papad.
Recipe Notes
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