Cooking time: 20 mins
Serves: 7-8
Ingredients:
- Toor dal/yellow pigeon peas: 3/4 cup
- Onion: 1
- Tomato: 1
- Mixed vegetables: 1 cup ( potato, carrot, egg plant/brinjal, beans etc)
- Turmeric powder: 1/2 tsp
- Chilly powder: 1 tsp
- Sambhar powder: 2 tbsp
- Tamarind paste: 1 tbsp dissolved in 1/2 cup water
- Water: 4 cups
- Salt
- Asafoetida: a pinch
For tempering:
- Oil: 1 tbsp
- Cumin seeds: 1 tbsp
- Red chillies: 2
- Curry leaves: 5-6
- Asafoetida: a pinch
Preparation:
- Chop all the veggies including onion and tomato.
- Wash and clean toor dal.
- Mix one tbsp spoon of tamarind in 1/2 cup of water.
Method:
- In a pressure cooker, add the toor dal along with 1 and 1/2 cup of water. Cook up to 7 whistles,
- When the pressure cooker settles, add the vegetables in to cooker along with onion and tomato, add turmeric powder, chilly powder, salt, asafoetida and 2 cups of water. Mix well. Cook for one more whistle.
- When the cooker settles down, open the lid then add tamarind juice and sambhar powder.
- Add salt again if needed.
- Now in other small pan, Heat oil.
- When the oil is hot, add cumin seeds.
- Then add all the other ingredients mentioned under tempering and heat it for a min.
- Then add it to the sambhar.
Serve hot with Idli, Dosa, Vada
Also see White Chutney hotel style
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