Avarakkai sambar recipe

INGREDIENTS:

1. Avarakkai (broad bean) - 1/4 kilogram
2. Pigeon pea - 1 cup
3. Chopped onion - 1
4. Chopped tomato - 1
5. Coriander leaf - handful
6. Asafoetida powder - 1/4 teaspoon (tsp.)
7. Turmeric powder - 1/4 teaspoon (tsp.)
8. Chili powder - 1/2 teaspoon (tsp.)
9. Coriander powder - 1 teaspoon (tsp.)
10. Tamarind - 1 small gooseberry size or tamarind paste 1/2 teaspoon (tsp.)
11. Mustard seed - 1/4 teaspoon (tsp.)
12. Fenugreek seed - 1/4 teaspoon (tsp.)
13. Oil - 1 tablespoon (tbsp.)

PREPARATION:

1. In a pressure cooker add pigeon pea, 3 cup of water and pressure cook this for 4 to 5 whistle. Once the presure is gone mash the dal.
2. Soak and dissolve the tamarind in 1 cup of water.
3. Chop the Avarakkai (broad bean) into big pieces.
4. In a pan heat oil. Now add mustard seeds, fenugreek seeds. Once the mustard seeds stop splattering add onion, curry leaves and sauté until the onion turn translucent.
5. Now add tomato and sauté.
6. Now add the Avarakkai (broad bean) and sauté for 1 or 2 minutes.
7. Now add tamarind water, cooked dal, 1 cup of water, turmeric powder, chili powder, coriander powder, salt  and bring to boil.
8. Now add asafoetida powder and cook for 2 to 3 minutes. Once the right consistency is reached add the coriander leaves and serve.

NOTES:

1. Goes well with rice, poriyal.