This is a very quick version of “Sambar”. The vegetables used in this recipe are similar to the sambar recipe but the main difference is the use of Masoor Dal (Red Lentil) instead of Tooar Dal (Yellow Lentil). This is a refreshing change in place of your old recipe.
Equipment and Utensils
150 grams (1/2 cup) Masoor (Red Lentil)
150 grams (2 medium) Drumsticks threaded and cut into 2 inches pieces
100 grams (1 small) Carrot cut into 1 inch squares
50 grams (1/4 cup) Pumpkin cut into 1 inch squares
60 grams (1 small) Potato cut into 1 inch squares
90 grams (3 small) Brinjals each into 4 pieces lengthwise
1 tablespoon Sambar Masala
10-15 Curry Leaves
1 teaspoon Ginger & Garlic Paste
1 teaspoon Imli (Tamarind) Pulp
1 teaspoon Kashmiri Red Chilly Powder
¼ teaspoon Hing (Asafoetida Powder)
½ teaspoon Mustard Seeds
1 teaspoon Salt
1 tablespoon Vegetable Oil
350 ml Water
Take Masoor (Red Lentil) in a small bowl. Wash well and soak for 30 minutes.
Put oil in a pressure cooker and keep it on medium flame.
When oil is smoking hot, add mustard seeds, hing and curry leaves.
Now add all vegetables, dal, imli pulp, red chilly powder and sambar masala.
Add water and salt.
Now put lid of pressure cooker and increase the flame to high.
After 1 whistle, lower the flame and wait for 7 minutes.
There will be a nice aroma of dal when it is cooked.
After 7 minutes turn off the flame and dal is ready to serve.
Serve hot with roti or rice.
Preparation Time: 10 minutes
Soaking Time: 30 minutes
Cooking Time: 11 minutes
Number of Servings: 4
Total Calories: 865.75 Kcal
Fat: 17.48 gm
Protein: 50.9 gm
Carbohydrates: 132.9 gm
Folic acid: 12.8 ug
Fibre: 15.37 gm