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Preparation Time : 10
Cook Time : 30
Total Time : 40
½ Cup Toor dal or split skinned pigeon peas 2 tbsps moong dal or skinned split green gram(optional) 1½ cups water to cook dal (use as needed) 3 vegetable drumsticks (cut to finger length) 10 shallots or 3 medium onions 1 tomato large chopped 1 to 2 green chilies ½ tbsp ginger garlic paste (optional) (refer notes) ½ tsp red chili powder ¼ tsp turmeric 1½to 2 tbsp sambar powder Small lemon sized tamarind ball 2 to 3 tbsp Fresh grated coconut ¾ tsp salt or use as needed Handful Coriander leaves finely chopped 2 to 3 cups water (adjust as needed) Tempering 1 red chili (broken) 1 sprig curry leaves ½ tsp mustard ½ tsp cumin or jeera ¼ tsp methi seeds or fenugreek seeds 1 clove garlic crushed slightly 2 tbsp ghee 2 Pinches asafoetida or hing
Preparation for drumstick sambar Wash dal a few times and pressure cook with 1 ½ to 2 cups water for 2 to 3 whistles. It has to be smooth. Pour 2 to 3 cups of water in a pot and add all the chopped vegetables and cook till drumsticks are half cooked. You can add more or less water to adjust the consistency of sambar. Soak tamarind in hot water, squeeze, and set aside. Making drumstick sambar Add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done. Next add coconut, tamarind juice. Mash the dal to smooth and pour to the sambar. Mix well. Add coriander leaves. Regulate the flame to low. Temper drumstick sambar On another burner add ghee to a small pan and heat it. When the ghee becomes hot add mustard, cumin and methi. When they crackle, add red chilli curry leaves and garlic. Add hing. Pour this tempering over the sambar. Turn off the stove. If you plan to refrigerate, do it immediately once it cools down. Serve drumstick sambar with rice, papad or idli dosa.
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