Udupi Sambar (2nd recipe)

Ingredients

• 1/2 cup ( 100 g ) tur dal (Indian standard measuring cup of
• 100 ml / 4 oz capacity)
• ½ teaspoon turmeric powder
• Wash and clean tur dal. Soak dal for half an hour.
• Pressure cook tur dal
• along with water, turmeric powder and oil for 20 minutes. Water level should be 1 -
• inch above dal ( reduce heat after 2nd
• whistle and cook on a low heat for 15
• minutes). Allow the pressure cooker to cool naturally.
• Open the lid. Gently mash cooked da mixture.
• Other ingredients for sambar:
• 200 g pumpkin, gently peel off the outer skin and cut into ½
• inch cubes (or any other vegetables)
• 3 tablespoons tamarind juice Small lemon sized tamarind
• (soak in ¼ cup water for half an hour and then strain it through a fine sieve)
• or ¾ teaspoon thick tamarind paste
• ¾ teaspoon salt (or to taste)
• 2 teaspoon sambar powder (Everest, MTR, Aashirvaad, udupi
• sambar powder or homemade sambar powder) Dilute sambar powder in 4 teaspoon
• water. Then it will blend easily with other ingredients
• 6 tablespoon grated coconut, make a fine paste of coconut in
• a small mixer bowl with 2 tablespoon water
• In a bowl, mix boiled tur dal (along with dal stock), water
• (1/2 to ¾ cup), pumpkin, tamarind juice or thick paste, jaggery, salt to taste and diluted sambar powder. Mix all the ingredients well. Cover
• with a lid and cook on a medium to low heat for 8 – 10 minutes until pumpkin