Recipe for Tamilnadu Madras style murungakkai sambar for idli and rice. Indian Chennai drumstick Sambar.
Pressure Cooking Ingredients
- 100 grams Toor dal
- 2 medium sized Tomatoes
- 1 onion
- 1 teaspoon cumin seeds
- 2 cloves garlic (optional)
- 1 tablespoon sesame/gingely oil
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1/4 teaspoon asafoetida
- 1/2 tablespoon chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 2 Drumsticks
- half a lime size Tamarind
- 1 teaspoon salt
- 1 teaspoon jaggery (optional)
- 4 sprigs Coriander leaves
- Boil 100 grams (3/4 cup) of toor-dal, chopped onions, chopped tomatoes, cumin seeds and garlic (optional) with 2 cups of water in a pressure cooker for 10 minutes (5 whistles). Set aside. Soak half lime size tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice. Set aside.
- Clean the drumsticks, peel the outer skin of the drumsticks a little if its very hard. Chop them to 3 inch pieces. Set aside.
- Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida, chilli powder, coriander powder and turmeric powder. Fry for 10 seconds. Add 1 cup of water and the drumsticks.
- Add in the tamarind juice to the pan. Add in the salt and jaggery. I like a little jaggery in my sambar. Cover the pan with a lid and let it cook for 10-15 minutes in medium flame until the drumsticks are soft and tender.
- Lightly mash the dal and the tomatoes in the pressure cooker with a ladle and add it to the pan. Let it simmer for 15 minutes.
- Switch off the flame and garnish with coriander leaves.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dal/Lentils
- Cuisine: South Indian, Tamilnadu, Madras