drumstick sambar

Directions

1. 1
   how to make recipecooking dal for drumstick sambar:rinse cup tuvar dal (pigeon pea lentils) a couple of times in water. take the lentils in a 2 litre pressure cooker. add teaspoon turmeric powder and 1.25 to 1.5 cups water.mix well. then cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.when the pressure settles down on its own, open the lid and check the dal. dal should be completely cooked and mushy. mash dal with a spoon or wired whisk. cover and keep aside.making tamarind pulp:meanwhile in a bowl soak tablespoon tamarind and cup warm or hot water for 20 to 30 minutes.then later squeeze the soaked tamarind pulp in the water. keep this tamarind pulp aside.cooking drumsticks:in a pan, heat 1 tablespoon oil (preferably sesame oil made from raw sesame seeds). add cup pearl onions (shallots) or cup chopped onions.stir and saut pearl onions till the onions turn translucent or the edges start to turn light golden. for onions, saut them till they turn translucent.add cup chopped or diced tomatoes. saut for 1 to 2 minutes.now add drumsticks and mix well.then add 1 cup water and 1 pinch turmeric powder. mix again.cover the pan and cook the drumsticks on a low to medium flame.in between do check when the drumsticks are cooking.the drumsticks should be cooked well and tender, but take care that they do not get overcooked.making drumstick sambar:once the drumsticks are cooked and tender, add the tamarind pulp.then add the cooked dal. also add 1.5 to 2 tablespoons sambar powder or add as required. mix very well.season with salt as per taste.simmer drumstick sambar on low to medium flame for 6 to 7 minutes. the raw aroma of tamarind should go away.after simmering for 6 to 7 minutes, switch off the flame. cover the pan and keep aside.making tempering for drumstick sambar:heat 1 tablespoon oil (preferably sesame oil made from raw sesame seeds) in small pan or tadka pan. add teaspoon mustard seeds. keep the flame to a low while tempering spices. let the mustard seeds crackle.when the mustard seeds crackle, then add 1 to 2 dry red chilies (broken and seeds removed), 5 to 6 fenugreek seeds & 10 to 12 curry leaves.quickly add 1 pinch of asafoetida (hing).mix well and fry till the curry leaves become crisp.switch off the flame and immediately add the tempering mixture in drumstick sambar.cover and let the flavors infuse for 4 to 5 minutes.then serve drumstick sambar with idli or dosa or medu vada or steamed rice. while serving you can garnish murungakkai sambar with some chopped coriander leaves.