Ingredients
Scale
For Boiling Dal
- 1/2 cup toor dal
- 1 drumstick, chopped
- 2 cups water
For Udupi Sambar Masala
- 2 teaspoon chana dal
- 1 teaspoon urad dal
- 1/2 teaspoon methi (fenugreek / vendhayam)
- 2 teaspoon coriander Seeds
- 1 teaspoon cumin Seeds
- 5 byadagi chillies
- 1 teaspoon coconut oil
Other ingredients
- 1 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 tomato, chopped
- 3 brinjal, diced
- goose berry size tamarind
- 1 teaspoon salt
- 1/2 teaspoon hing (asafoetida / perungayam)
- 2 tablespoon jaggery
- 2 sprigs coriander leaves, chopped
Instructions
- Take a pan and heat coconut oil until slightly hot. Add in all the ingredients of the sambar powder masala and roast on a low flame until the lentils are golden. Remove from heat and set aside on a plate to cool. Grind it with half a cup of water to a smooth paste. Set aside.
- Boil the toor dal along with drumstick and water in a pressure cooker. Set aside.
- Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the tomatoes and brinjal. Saute for a couple of minutes. Add in the tamarind pulp.
- Let the mixture boil for 10 minutes. Add in the jaggery, salt and hing.
- Add in the ground sambar masala paste. Add half a cup of water to clean the mixie jar and add the water back to the pan. Let the mixture simmer for 5 more minutes. Add in the cooked dal mixture to the pan.
- Simmer briefly for a couple of minutes. Add in the chopped coriander leaves and switch off the flame.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Udupi - Karnataka