Sambhar.

Ingredients:

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil


Method:
Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

Pressure cook till dal is done very soft. (Approx. 4 whistles)

Remove dal and beat with a whisk or churner till smooth.

Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.

Chop the remaining onion and tomato to medium or fine pieces.

Heat oil, add seeds , curry leaves and allow to splutter.

Add onion, pumpkin, tomato and stir fry for 2 minutes.

Add paste, and cook for further 2 minutes.

Add dal and bring to a boil on high.

Add enough water to get sambar consistency.

Check and adjust masalas as required.

Simmer for 12-15 minutes on low, till the aroma exudes.

Add chopped coriander before serving.

Serve steaming hot with hot idlis, coconut chutney and ghee.

Note: You may substitute homemade masala with ready made. But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months.
If using ready made masala, supplement with the following:
1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds. Roasted and ground together with the ingredients for paste.

Making Time: 30 minutes (excluding pressure cooking time) Serves: 4-5 servings