1/2
cup Toor Dal/ Pigeon peas (Soaked for at least an hour)
1/2
tsp Turmeric
Salt
1.5
cup Water
For Boiling Ridge Gourd:
300
gm Ridge Gourd pieces
For the Sambar:
1
tbsp Oil
Fenugreek - pinch
1/2
tsp Mustard
2
Asafoetida
2
Curry Leaves - strands
300
ml Tamarind pulp (Extracted from 70 gm of Tamarind)
750
ml Water
Salt
For the Seasoning:
2
tbsp Oil
4
tbsp Peanuts
1/2
tsp Mustard
2
Red Chillies
2
Curry Leaves - strands
Chopped Coriander - Bunch
Instructions
Pressure cook the soaked Toor dal along with Salt, Turmeric and water. You can even grind it after cooking in a grinder for a smoother paste.
Fry all the ingredients used for Sambar powder one after the other on a low flame till you get a fresh smell. Lastly, roast poppy seeds and wait till they splutter. Make a fine paste of this and keep it aside.
Check the Ridge Gourd for bitterness, peel them, cut into small pieces and cook in 2 cups of water. Cook it up to 80% and remove from the fire.
Take a pan, heat some oil and fry Fenugreek, Mustard, Asafoetida, Curry leaves one after the other.
Now add chopped Tomatoes, fry it for a minute and add Tamarind pulp and boil till you get one boil.
Add Sambar paste, Toor dal paste, Cooked Ridge Gourd to the Tamarind pulp along with water, Salt, Jaggery, cover with a lid and cook for 20 minutes.
For Seasoning, heat some oil in a small pan, add Peanuts, Mustard, Red chillies and Curry leaves till they splutter and become golden brown. Add this to the boiling Sambar and also chop Coriander leaves on it and remove it from the fire.
Check the Salt, Sourness before removing it from the fire. If you are adding Tamarind pulp, boil it for some more time and remove it from the fire.