Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice.
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal) 1/2 cup
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Pumpkin, peeled ,1 inch cubes6-8 pieces
Drumsticks , 2 1/2 inch pieces10-12 pieces
Asafoetida a pinch
Mustard seeds 1/2 teaspoon
Whole dry red chillies 4
Curry leaves 10-12
Sambhar onions, peeled 10-12
Tamarind pulp 1 tablespoon
Sambhar powder 1 1/2 teaspoons
Salt to taste
Fresh coriander leaves, finely chopped 1/4 cup
METHOD
Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté. Add half a teaspoon of sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the remaining sambhar masala and mix again. Adjust salt. Garnish with chopped coriander leaves and serve hot with idli, dosa, medu vada or with steamed
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Split pigeon pea (toor dal/arhar dal) 1/2 cup
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Pumpkin, peeled ,1 inch cubes6-8 pieces
Drumsticks , 2 1/2 inch pieces10-12 pieces
Asafoetida a pinch
Mustard seeds 1/2 teaspoon
Whole dry red chillies 4
Curry leaves 10-12
Sambhar onions, peeled 10-12
Tamarind pulp 1 tablespoon
Sambhar powder 1 1/2 teaspoons
Salt to taste
Fresh coriander leaves, finely chopped 1/4 cup
METHOD
Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté. Add half a teaspoon of sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the remaining sambhar masala and mix again. Adjust salt. Garnish with chopped coriander leaves and serve hot with idli, dosa, medu vada or with steamed
