sambhar

Ingredients

3/4 cup toovar (arhar) dal
2 drumsticks , cut into 3” pieces
1/2 cup aloo cubes
2 tbsp oil
1 tsp mustard seeds 
6 to 7 curry leaves 
2 pinches of asafoetida 
1/2 cup chopped tomatoes 
2 1/2 tbsp tamarind  pulp
3 tbsp sambhar masala
2 tsp chilli powder
of turmeric powder 
salt to taste
2 tbsp finely chopped coriander

Method

1. Wash the toovar dal thoroughly and drain.
2. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the dal using a hand blender till it is smooth and keep aside.
5. Combine the drumsticks and aloo with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside.
6. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Add the coriander, mix well and cook on a medium flame for 1 minute.
11. Serve hot.