Mathan Sambar
Pumpkin cooked with pigeon peas, sambar powder and tempered with mustard seeds, red chillies and curry leaves
Ingredients
- Pigeon peas/Toor dal - 1/2 cup
- Small onion - 3 to 4
- Pumpkin / Mathan - 200 gms
- Sambar powder - 3 tsp
- Tamarind - small lemon size
- Turmeric powder - a pinch
- Salt - to taste
- Oil - 1/2 tsp
- Coriander leaves - to garnish
To temper
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Red chillies - 2
- Curry leaves - few
- Asafoetida - a pinch
Instructions
- Wash and pressure cook the pigeon peas/toor dal with 2 cups water and a pinch of turmeric powder. Mash and keep aside.
- Soak the tamarind in 1 cup water, extract the pulp and keep aside.
- Remove the skin of pumpkin and cut into big cubes.
- Heat oil and Add small onion and fry till the onions become soft. Add pumpkin and 1/2 cup water. Close and cook till the pumpkin becomes soft.
- Add the tamarind extract and bring to boil. Add sambar powder, salt and mix well. Boil for 2-3 minutes. Then add the mashed dal and boil for 3-4 minutes.
- Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.