About:

This sambar is very easy to make, and uses only a few simple ingredients. Ridge gourd, onions, garlic, cumin and tomatoes. This is light and comforting dish. I love to use tomatoes to help neutralize the taste and the tomatoes add the right amount of acidity to balance the taste.

Yields-4-6 servings
Preparation time-20 minutes
Cooking time-20 minutes

Ingredients:

• Ridge gourd-2 cups (diced into chunks)
• Toor dal-1/2 cup (rinsed and washed thoroughly)
• Diced onions-1 medium
• Diced tomatoes-2 medium
• Garlic cloves-3
• Green chilies-3-4

For tempering:

• Oil-2tsp
• Mustard seeds-1tsp
• Cumin seeds-1tsp
• Asafoetida- a generous pinch
• Red chillies-2 (slit)
• Curry leaves-8-10
• Chopped coriander – for garnishing

Procedure:

• In a pressure cooker combine Toor dal, ridge gourd, onion, tomatoes, chillies, garlic -add 3-4 cups of water and cook for 3-4 whistles.
• Allow the steam to escape before opening the lid and then let it cool a bit.
• Now combine the cooked dal, veggies in the blender/food processor and blend it to smooth.
• Transfer to the saucepan add water if you feel it’s thick adjust the consistency and bring it to boil on a medium high flame.
• Once it comes to boil- simmer for 8-10 minutes.

Meanwhile prepare the seasoning:

• Heat oil in a small pan- add mustard seeds, cumin seeds as it crackles- add asafoetida, red chillies, curry leaves and pour the tempering over sambar; Mix well. Garnish with coriander.

Serve hot with steamed rice.