Serve Sambar piping hot with Idlis, Vadas or just plain and simple boiled rice.
- 2 cups Toor or Tuvar (split yellow pigeon peas)
- 4 tbsps Sambar Masala
- 1 cup chopped eggplant (cut into 2"cubes)
- 1 cup chopped potato (cut into 1"cubes)
- 10 pearl onions, peeled and cored
- 10-12 baby okra
- 1/2 cup pumpkin
- 10-12, 3"long pieces of drumstick (optional)
- Golf ball-sized lump of tamarind
- 3 tbsps ghee (clarified butter)
- 1 tsp mustard seeds
- 8-10 curry leaves
- 3 dry red chillies
- Salt to taste
- Chopped fresh coriander leaves
- Boil the lentils and Sambar Masala with enough water till they are soft. The consistency should be that of a thick soup.
- Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.
- Add this purée to the lentils. Mix well. Add salt to taste.
- Simmer and add the potatoes to the lentils. Cook till the potatoes are half cooked. Now add the other vegetables and cook till done.
- Heat the ghee in a small pan and add the dry red chillies, mustard seeds and curry leaves. Fry till the spluttering stops and add to the boiled lentils. Mix well.
- Garnish with chopped green coriander and serve hot with Idlis, Vadas or plain boiled rice.