Sambar - Restaurant Style

Ingredients:
Toor Dal - 1 cup
Yellow Pumpkin - 1/2 cup (peeled and chopped)
Tamarind pulp - 1/2 cup (squeezed from a lemon sized tamarind)
Onion - 1 large (finely chopped)
Tomatoes - 2 (finely chopped)
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Turmeric Powder - 1 tsp
Asafoetida - 1/2 tsp
Jaggery - 1 tsp
Salt - to taste
Oil - 2 TBSP
Few Curry leaves and Fresh Coriander leaves
Dry roast the following and grind to a fine powder:
Red Chilies - 5-6 or to taste
Coriander Seeds - 1 TBSP
Channa Dal - 1 TBSP
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp

Method:

1. Pressure cook toor dal and pumpkin with enough water until soft. Cooked dal should be very soft and mushy.
2. Heat oil in a pan and add mustard seeds.  Let it splutter and add urad dal and fry until golden brown.
3. Add chopped onion and fry until translucent.  Add curry leaves and asafoetida.  Mix well.
4. Add the chopped tomatoes and cook until soft.
5. Add tamarind pulp and 1cup of water along with jaggery, salt and turmeric powder.  Let it boil for 5 minutes.
6. Now add the ground spice powder and cook for another 2 minutes.
7. Add the cooked dal.  Mix well.  Let it come to boil and remove from heat.  Add  fresh coriander leaves. 
8. Serve hot with idli or dosai.

Mini idli in Sambar

Sending this to CWS Event by Priya and hosted by Aruna.