Preparation Time – 15 Mins
Cooking Time – 25-30 Mins
• Tuar dal – 3/4cup (soaked for 15mins)
• Onion Finely Sliced – 1 Medium size
• Tomato chopped – 1 Large size
• Drumstick peeled and cut into 3 inch pieces– 1 Large
• Bottle Gourd (lauki) peeled and cut into cubes- ½ Cup
• Carrot peeled and cut into cubes – 1 Small size
• Water – 2 Cups
• Salt to taste
• Tamarind pulp water – 1 to 2 Tbsp
For Tempering –
• Oil- 2 Tbsp
• Mustard seeds – 1 Tsp
• Dry red chilies – 2 to 3 Nos.
• Curry Leaves – 5 to 6
• Asafetida – ¼ Tsp
• Red chili powder – 1 Tsp
• Sambar powder- 2 Tbsp
• Salt to taste
• Coriander leaves to garnish (optional)
• Pressure cook soaked tuar dal in 2 cups of water. Cook till 2 – 4 whistles.
• When the pressure/steam is released completely by itself, open the cooker lid and check if the pulses are cooked. If not add little more water if required and pressure cook for some more time.
• Add all the vegetables (onion, tomato, bottle gourd, drumstick and carrot) and salt in the cooker.
• Cover the lid and cook for 1 more whistle. Let the pressure/steam is release by itself. Remove the lid and check if vegetables are cooked properly.
• Check the consistency and add water accordingly. Add tamarind pulp and let it simmer on low flame.
• Meanwhile heat oil in a pan for tempering. Lower the flame and add mustard seeds, asafetida, dry red chilies, curry leaves, red chili powder and sambar powder. Make sure the spices do not burn.
• Add the tempering to hot sambar and mix. Simmer for another 5-6 mins so that all the flavours the infused.
• Garnish with coriander leaves. (optional)
• Serve hot.
Tips and Tricks –
• Add vegetables of your choice. You can also add brinjals (baingan), ladyfinger, radish (mooli).
• Cooking vegetables in cooker saves a lot of time.
• Use homemade sambar or catch sambar masala really gives good flavour and taste.
• If you like little sweeter taste. Add 1 Tsp of jaggery (gur) along with tamarind pulp.
• Adjust consistency and spices as per taste.