Vegetable Sambar / South Indian Lentils

pipingpotcurry.com

Penny Ferguson

1 cup Split Pigeon Pea (Toor dal), washed

1 tablespoon Oil

½ Onion, medium size, about 1 cup, chopped

2 Tomato, medium size, chopped

4 teaspoon Sambar masala

2 teaspoon Salt

1 tablespoon Tamarind (Imli), paste

4 cup Water

Cilantro leaves, finely chopped, to garnish

subheading: Tempering:

1 teaspoon Mustard Seeds (Rai)

6 leaves Curry Leaves (Kadi Patta)

1 pinch Asafoetida (Hing), optional, skip for gluten-free

1 Green Chili Pepper, optional

subheading: Vegetables:

1 cup Pumpkin, about 120 gms, cut in medium sized pieces

1 Carrot, cut into small pieces

3 Baby Eggplant, cut into 4 pieces each

6 pieces Drumsticks, 2-inch pieces*

Directions at pipingpotcurry.com

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