250gms Foxtail Millet
500 gms Toor Dhal
Vegetables: 500 gms of carrot and/or raddish, drumstick (1) and few pearl onions for added flavour
Tamarind (ball - the size of a mosambi)
Asafoetida (hing)- a pinch
Curry leaves & Corriander leaves for garnish
Ingredients for Sambhar Powder:
Sambhar powder: Made with Roast Bengal gram -4 tsp, Coriander seeds -2 tbsp, Fenugreek seed – 1 tsp, Red chilli -4 , Whole black pepper – 1 tsp , jeera – 1 tsp
2 tablespoons grated coconut
Saute all the ingredients for Sambhar Powder in a tsp of oil till dal turns golden brown.
Add coconut and mix till it’s slightly warm. Do not let it roast.
Let it cool down and grind into a smooth paste.
Soak toor dal in hot water (just enough water to soak the dal) for 15-20 minutes.
Pressure cook the dal with a pinch of turmeric powder and drumstick, if using (wash & peel the skin of the drumsticks). Mash the dal well and keep it aside.
Soak the tamarind in warm water for a few minutes. Extract its juice and discard the pulp.
Separately, fry the small onions in a little ghee /oil until golden brown.
Add the chopped vegetables and saute for a few seconds.
Add water and allow it to cook. When the vegetables are cooked 75%, add the tamarind water, turmeric powder, salt (to taste) and asafoetida and continue to cook on medium or low heat until the raw smell of tamarind goes.
(Alternatively, you can par boil or steam the vegetables and then add it to the mixture).
Add sambar masala and the cooked toor dal. Add water if necessary.
Add the 4-5 strands of crushed curry leaves and finely cut coriander leaves.
Simmer till it boils and switch off. Season with ghee/oil and mustard seeds.
Once ready, temper with fresh ghee, mixed with some cashew, crushed pepper, curry leaves and jeera.
Mix it with the cooked rice.