Although Sambhar is a staple food for South Indians but is as popular now in other parts of the country including North India. It's spicy, tangy flavor brings water to anyone's mouth. Sambhar is usually served with Idli, Vada or Dosai. Some people like to eat it with Rice too.
Toor Daal - 1 cup
Water- 4 cups
Drumsticks- Few sticks ( I usually get cut ones from the frozen section of indian store)
White Pumpkin- cut into small bite size pieces ( 1/4 of the whole pumpkin is enough)
Tomato- 1 medium sized (chopped into big pieces)
Salt - As per taste
Turmeric Powder- 1/2 Tsp
Tamarind paste- 2 Tsp
Vegetable Oil- 2 tbsp
Red Chilli Powder- 1 Tsp ( or to taste)
Mango Powder (Amchur)- 1/2 tsp (or per taste)
Sambhar Powder- 2 Tsp ( I use MDH Sambhar Powder that you get in Indian store)
Mustard Seeds- Few
Curry Leaves- 4 or 5 leaves
Red Whole Chillies- 4 broken into half.
Coriander leaves- For garnishing.
1. Wash Toor Daal thoroughly and then add it to Pressure cooker with Water, Salt, Turmeric Powder. Also add Drumsticks, Chopped Tomatoes and white pumpkin and close the lid. Let it whistle it twice on high heat and then put the heat to medium and let it cook for another 10 minutes.
2. Dissolve tamarind paste in half a cup of warm water.
3. After 10 minutes, open the cooker and add the dissolved tamarind paste to it and put on the flame again. Keep it on low and let it simmer.
4. In a separate pan, add oil. When the oil is hot, add mustard seeds. As soon as they start popping, add Curry leaves and Whole Red Chillies. Then add all the spices- Red Chilli Powder, Amchur, Sambhar Powder. Mix them in oil and make sure you remove it quickly from heat and add it to the Dal in pressure cooker. If you keep masala for too long on heat, it might get burnt.
5. Stir the daal nicely and let it simmer for another 10 minutes on low heat. Keep stirring in between.
6. Garnish with Coriander leaves and Serve hot with Idli, Vada, Dosa or Rice.