Friday, May 25, 2012


Time 30 min
Tur Daal (Pigeon Peas) 1 cup
Water 2 cups
Red chili powder 1 tsp
Sambar powder 1 tsp
Drum sticks 2 (cut into small pieces of 2 inch size)
Chopped tomato 2 big size
Carrot 1 medium size cut into cubes
Potato 1 medium size cut into cubes
Red pumpkin 50 gms (8-10 small cubes of 2 inch size)
Salt to taste

For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 1tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Red chilies 3-4
Oil 2 tsp

Wash daal, add it in cooker along with tomato, drum stick, carrot, potato, red pumpkin, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.
Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chili powder, sambar powder and red chilies and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

U can add tomato puree instead of tomato after seasoning. 
U can also add tamarind / dry kokum in daal after seasoning.
I cook all vegetables along with daal to save time. 
Some times i cook all vegetables  in microwave at 900 watt for about 8-10 min. This also tastes good.

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