Udupi Sambhar

Ingredients list for Udupi Sambhar

• 1/2 cup Split pigeon pea (toor dal/arhar dal) soaked
• 20 Curry leaves
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 2 tablespoons Split black gram skinless (dhuli urad dal) washed & hulled
• 4-6 Black peppercorns
• 1 1/2 tablespoons Coriander seeds
• 3 Dried red chillies broken
• 1/2 teaspoon Turmeric powder
• 4 tablespoons Oil
• 1/2 cup Scraped coconut
• 2 Drumsticks
• 2 Green chillies
• 2-3 tablespoons Mustard seeds
• 1 medium Onion, sliced
• 1/2 cup Red pumpkin (bhopla/kaddu) cubed
• a pinch Asafoetida
• 3 tablespoons Tamarind paste
• 1 tablespoon Jaggery (gur) grated
• to taste Salt
• for garnish Fresh coriander

Method

1. Heat 2 tbsps oil in a non-stick pan. Add fenugreek seeds and sauté.
2. Add 1½ tsps urad dal, black peppercorns, coriander seeds and red chillies and sauté till fragrant.
3. Pressure cook tuvar dal with turmeric powder and 1 cup water till 3 whistles are given out.
4. Add 10 curry leaves and coconut to the pan and sauté. Turn off heat and let the mixture cool.
5. Cut drumsticks into 2 inch pieces and slit green chillies.Grind the sautéed masala in a mixer with a little water.
6. Heat 2 tbsps oil in another non-stick pan. Add mustard seeds and when they splutter, add remaining urad dal and green chillies and sauté.
7. Add remaining curry leaves and mix. Add onion and sauté till lightly coloured.
8. Add red pumpkin and drumsticks and sauté. Add asafoetida and mix well. Add tamarind paste and mix well.
9. Add the ground masala and mix well. Add jaggery and 1 cup water and mix.
10. When it comes to a boil, reduce heat and simmer for 2-3 minutes.
11. Add dal, salt and 1 cup water and mix well. Cook for 2-3 minutes.
12. Garnish with coriander and serve hot with idli, vada, dosa or steamed rice.