Sambar

Ingredients:
Toor dal - 1 cup
Bottlegourd - 1cup of cubed
Drumsticks - 6 (Into small pieces)
Carrot - 1 (Finely chopped)
Onions - 10-12 small
Tomatoes - 2 medium
Pinch of turmeric
Tamarind - extract the juice in 1 cup water
Jaggery - 1 tbsp
Sambar powder - 1 1/2 tbsps
Grated cocunut - 1/4 cup (Optional)
salt to taste
coriander leaves for garnish

For tempering

oil/ghee - 1/2 tbsp
Mustard seeds - 3/4 tsp
Crushed garlic flakes - 3-4
Dry red chilli - 2
Curry leaves - 10-12

Method: 

1. Pressure cook dal with 2 cups of water . Once pressure cooked, mash, add 2 cups of water, onions,drumsticks, tomato, Carrot ,bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
2 Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
3 Add the sambar pwd and combine well. Let it cook for another 6-7 mts.And add garted cocunut and cook for 5 mins
4 Heat oil a separate pan, add the mustard seeds and let them splutter. Add red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
5 Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
6 Serve with tiffins or hot steamed rice