INGREDIENTS
1 cup toovar dal
3-4 drum
sticks cut into 2”-3” length
1 onion cut into slice
2-3 table spoon sambar powder
1 table spoon chopped fresh coriander leaves
¼ tea spoon turmeric powder
Salt to taste
FOR GRINDING
½ cup grated coconut
A small lemon size tamarind
1-2 tomato
FOR TEMPERING
1 sprig of curry leaves
¼ tea spoon asafoetida
2 table spoon cooking oil
½ tea spoon mustard seeds
1/2 tea spoon jeera
METHOD
1. Cook the dal with onion, turmeric and 2-3 drops of oil
with 3 cups of water for 2-3 whistles and keep aside.
2. Grind grated coconut, tomato and tamarind into a
smooth paste.
3. Boil cooked dal and drumstick in a heavy
bottomed pan. Add salt and sambar powder and cook for 6-8 minutes. Now add
ground paste and 2 cups water and cook for few minutes until the drum
stick cooked and sambar reaches the
desired consistency. Add chopped coriander leaves. Switch off the stove.
4. Heat a table spoon of oil in a small kadai, add
mustard seeds, when it starts to splutter, add jeera, curry leaves and
asatoefida, fry for few seconds and pour over the sambar.
5. Serve hot with steamed rice or idlies
