Ingredients

• 1 cup - toor dal (washed and soaked for 30 minutes)
• 4-5 strips - tamarind soaked for 5 minutes (paste or pulp may also be used)
• 1 - half ripped mango, peeled and cubed
• 2 tbsp - sambar masala
• 1/4 tsp - turmeric powder
• 1 tsp - dhania powder
• 1 tsp - red chilli powder
• 1/2 tsp each - cumin and mustard seeds
• 3 - whole red chillies
• 1 stalk - curry leaves
• 4 - onions
• 1/2 cup - pumpkin or bottle gourd, boiled and cubed
• 1 - large tomato
• 1 tbsp - chopped coriander leaves
• 2-3 flakes - garlic
• Salt to taste
• 2 tbsp - oil

How to Make Mango Sambar

• Add tamarind, 1/2 tomato and 1 onion chopped to the dal.
• Pressure cook till dal is done very soft. (approx. 4 whistles)
• Remove dal and beat with a whisk or churner till smooth.
• Grind to a paste, 1 onion, 1/4 tomato, garlic, all dry masalas.
• Chop the remaining onion and tomato to medium or fine pieces.
• Heat oil, add seeds, curry leaves and allow to splutter.
• Add onion, pumpkin, tomato, mangoes and stir fry for 2 minutes.
• Add paste and cook for further 2 minutes.
• Add dal and bring to a boil on high.
• Add enough water to get sambar consistency.
• Check and adjust masala as required.
• Simmer for 12-15 minutes on low flame till the aroma exudes.
• Add chopped coriander before serving.
• Serve steaming hot with hot idlis, coconut chutney and ghee.