Ingredients
- Sweet Pumpkin
- Toor Dal
- Turmeric
- Tamarind Extract / Tomatoes
- Jaggery
- Coconut Oil
- Mustard seeds
- Hing (Asafoetida)
- Curry leaves
- Shrinidhi’s Sambhar Spice Mix
Preparation
- Soak Toor dal overnight and pressure cook with turmeric until mushy.
- Whisk cooked dal to a smooth consistency.
- Boil tamarind extract or chopped tomatoes with salt and desired vegetables.
- Mix sambar powder and grated coconut (fresh or dry) with water into a smooth paste.
- Add the dal and the coconut-masala paste to the boiling base.
- Add a small piece of jaggery to balance the tanginess.
- Simmer on medium-low for 5–10 minutes.
- Heat coconut oil in a small pan for the tadka.
- Add mustard seeds and wait for them to splatter/pop.
- Add curry leaves and a pinch of hing (Asafoetida).
- Pour the hot tadka into the sambar and cover immediately with a lid.