South Indian Style Sambar Recipe

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Directions

• Wash the toovar dal nicely in water and in a pressure cooker add washed dal and 2 cups of water and pressure cook for 20 min.
• Allow the steam to escape before opening the lid and blend the dal by using a hand blender till it is smooth and keep it aside.( if don’t want to blend the dal then you can keep it aside just like that for later use)
• In a deep non-stick pan add drumsticks and bottle gourd with 1 cup of water and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft and keep it aside.
• Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves, and asafoetida and fry on a medium flame for a few seconds.
• Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, Sambar masala, chili powder, turmeric powder, salt and ¾ cup of water, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
• You can store the ladoo in an airtight container in the refrigerator and enjoy it whenever you want to.
• Add the coriander leaves, mix it well and cook on a medium flame for 1 minute and switch off the flame and serve it hot.

• If you want you can add different vegetables(carrot, potato, beans, and brinjal).

• Energy 139 cal
• Protein 5.9 g
• Carbohydrates 16.5 g
• Fiber 3.3 g
• Fat 5.5 g
• Cholesterol 0 mg
• Vitamin A 194.4 mcg
• Vitamin B1 0.1 mg
• Vitamin B2 0.1 mg
• Vitamin B3 0.8 mg
• Vitamin C 11.2 mg
• Folic Acid 26 mcg
• Calcium 38.4 mg
• Iron 1 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 9.9 mg
• Potassium 318.1 mg
• Zinc 0.4 mg

Meghna Nath