Blog Details

Ingredients

• For Sambhar 3/4 cup toovar (arhar) dal
• 2 drumsticks - cut into 3” pieces
• 1/2 cup bottle gourd cubes
• 1/2 cup potato cubes
• 2 tbsp oil
• 1 tsp mustard seeds
• 6 to 7 curry leaves (kadi patta)
• 2 pinches of asafoetida (hing)
• 8 small shallots (madras onions ) or 3 normal onions
• 2 1/2 tbsp tamarind (imli) pulp
• 3 tbsp Nebula Care sambhar
• 2 tsp Nebula Care chilli powder
• Pinch of Nebula Care turmeric powder
• salt to taste
• 2 tbsp finely chopped coriander (dhania)

Instructions

1. To make sambhar, 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, bottle gourd and potatoes 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, Nebula Care 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 the sambhar hot with idlis, dosas or even rice.