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350 gm Ash gourd/ vellai poosanikkai, 1 long brinjal, 10 to 15 cluster beans, 1 big carrot, 250 gm small onions/shallots, 3/4 cup toor dhal, 5 green chilies, 2 1/2 tbsp sambar powder( I use the one I get from my hometown, Nagercoil) 1 lemon size tamarind
Soak the toor dhal for 20 minutes for easy cooking and soak the tamarind too
10 to 12 curry leaves and a bunch of coriander leaves
For tempering- 1/2 tsp mustard seeds,1/4 tsp fenugreek seeds, 4 red chilies, curry leaves
Cook the toor dhal in pressure cooker by adding 2 cups of water, 1 tsp oil and 1/4 tsp turmeric powder.
Pressure cook it for 4 whistles and then simmer the flame all the way down and let it sit for 15 minutes and then switch off the stove.
Add 4 tbsp oil in the pot
Add the small onions, curry leaves and green chilies and sauté it for 5 minutes
Now add the carrots and cluster beans
Cover it with a lid and cook it for another 10 minutes stirring in between to avoid burning
Now add the ash gourd and the brinjal along with a tsp of turmeric powder
Sauté it for 5 minutes and then cover it with the lid and cook it
Remove the lid and add 2 cups of water
Let it cook for another 10 to 15 minutes
Add 2 1/2 tsp of salt or more as per the taste and allow it to cook for another 5 minutes
Add the tamarind juice now
Dilute the sambar powder in water before adding it to the vegetables. If you directly add the powder, lumps may form. To avoid that dilute it with water
After it cooked for 5 to 10 minutes add the cooked dhal.
And let the sambar cook for another 10 minutes. Stir in between. And sambar is done. Switch off the stove
For tempering- add 2 tbsp oil, and then add mustard seeds, fenugreek seeds, curry leaves and red chilies
Add it to the sambar
Garnish with coriander leaves
Sambar is ready Enjoy!