Murungakkai Sambhar

Recipe by
Total Time:
30-35 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 200 gms - Toor dal (lentil)
  • 200 gms - Drumsticks
  • 1 tsp - Turmeric
  • 1 tsp - Red chilli powder
  • 4 - Green chillies
  • 1 cup - Onions
  • 300 gms - Tomatoes
  • Salt
  • 1 tsp - Groundnut oil
  • 2.5 tsp - Tamarind pulp
  • 1 tbsp - jaggery
  • 5 tbsp - Coconut paste
  • 1/3 cup - Coriander leaves
  • For tempering:
  • 2 tbsp - Groundnut oil
  • 1 tsp - Mustard seeds
  • 2 tsp - Cumin seeds
  • 1 tsp - Coriander seeds
  • 1 tsp - Sesame seeds
  • 1 tbsp - Urad dal (thick gram)
  • 15 - Curry leaves
  • A generous pinch of asafoetida

How to Make Murungakkai Sambhar

  • Pick toor dal, washing in running water and soak for 30 mins. Drain.
  • Peel, wash and cut drumsticks into 1 inch pieces. Remove stems, wash, slit and deseed green chillies. Peel, wash and slice onions. Wash and cut tomatoes into quarters. Clean, wash and chop coriander.
  • Dissolve tamarind in 2 tbsp of water. Pound jaggery and soak in 2 tbsp of coconut water.
  • Pick, wash urad dal in running water and pat dry. Wash curry leaves.
  • Put he drained lentil in a pot, add water (approx 1 litre/4 cups), drumstick, turmeric, red chillies, green chillies, onions, tomatoes and salt, boil until the dal is cooked. Stir in oil. Remove.
  • To prepare the tempering, heat oil in a large wok, add mustard seeds, cumin seeds, coriander seeds, sesame seeds and urad dal, saute over medium heat until the seeds begin to crackle.
  • Add curry leaves, stir, add asafetida and stir.
  • Transfer the cooked dal and tamarind, simmer for 5 mins, add jaggery and bring to a boil. Reduce to low heat, add coconut paste and simmer for 5 mins.
  • Sprinkle chopped coriander and stir. Adjust the seasoning.
  • Remove to a bowl and serve as an accompaniment.

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