Tasty sambar variety made with drumsticks aka murungakkai
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
for cooking dal
- ⅓ cup tuvar dal (pigeon pea lentils or arhar dal)
- 1.25 to 1.5 cups water
- ¼ teaspoon turmeric powder
for tamarind pulp
- ½ tablespoon tamarind
- ¼ cup hot water
- 1 tablespoon oil
- ⅓ cup pearl onions (shallots) or ⅓ cup chopped onions
- ⅓ cup chopped or diced tomatoes or 1 small to medium tomato
- 2 to 3 drumsticks (murungakkai) or 175 grams drumsticks, peeled and chopped in 3 to 4 inches pieces
- 1 pinch turmeric powder
- 1.5 to 2 tablespoons sambar powder or add as required
- 1 cup water
- salt as required
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 to 2 dry red chilies , broken and seeds removed
- 5 to 6 fenugreek seeds
- 10 to 12 curry leaves , chopped or whole
for garnish: (optional)
- 1 to 2 tablespoon chopped coriander leaves
Rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker.
add ¼ teaspoon turmeric powder and 1.25 to 1.5 cups water.
Mix well. Then cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.
When the pressure settles down on its own, open the lid and check the dal. Dal should be completely cooked and mushy. Mash dal with a spoon or wired whisk. Cover and keep aside.
In a pan, heat 1 tablespoon oil (preferably sesame oil made from raw sesame seeds). Add ⅓ cup pearl onions (shallots) or ⅓ cup chopped onions.
Stir and sauté pearl onions till the onions turn translucent or the edges start to turn light golden. For onions, sauté them till they turn translucent.
Add ⅓ cup chopped or diced tomatoes. sauté for 1 to 2 minutes.
Now add drumsticks and mix well.
Then add 1 cup water and 1 pinch turmeric powder. Mix again.
Cover the pan and cook the drumsticks on a low to medium flame.
In between do check when the drumsticks are cooking.
The drumsticks should be cooked well and tender, but take care that they do not get overcooked.
making drumstick sambar
Once the drumsticks are cooked and tender, add the tamarind pulp.
Then add the cooked dal. Also add 1.5 to 2 tablespoons sambar powder or add as required. mix very well.
Season with salt as per taste.
Simmer drumstick sambar on low to medium flame for 6 to 7 minutes. The raw aroma of tamarind should go away.
After simmering for 6 to 7 minutes, switch off the flame. Cover the pan and keep aside.
making tempering for drumstick sambar
Heat 1 tablespoon oil (preferably sesame oil made from raw sesame seeds) in small pan or tadka pan. Add ½ teaspoon mustard seeds. Keep the flame to a low while tempering spices.
Let the mustard seeds crackle.
When the mustard seeds crackle, then add 1 to 2 dry red chilies (broken and seeds removed), 5 to 6 fenugreek seeds & 10 to 12 curry leaves.
Quickly add 1 pinch of asafoetida (hing).
Mix well and fry till the curry leaves become crisp.
Switch off the flame and immediately add the tempering mixture in drumstick sambar.
Cover and let the flavors infuse for 4 to 5 minutes.
Then serve drumstick sambar with idli or dosa or medu vada or steamed rice. While serving you can garnish the sambar with some chopped coriander leaves.
Calories: 147kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 254mg | Fiber: 3g | Sugar: 2g | Vitamin A: 305IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 29mg | Vitamin B6: 1mg | Vitamin C: 164mg | Vitamin E: 3mg | Vitamin K: 3µg | Calcium: 209mg | Vitamin B9 (Folate): 314µg | Iron: 1mg | Magnesium: 34mg | Phosphorus: 62mg | Zinc: 1mg