Drumstick leaves sambar recipe

INGREDIENTS:

1. Drumstick leaves - 2 to 3 cup
2. Pigeon pea - 1 cup
3. Chopped Onion - 1
4. Chopped Tomato - 1
5. Curry leaf - 10 count
6. Tamarind - 1 small gooseberry size
7. Asafoetida powder - 1/4 teaspoon (tsp.)
8. Oil - 1 tablespoon (tbsp.)
9. Mustard seed - 1/4 teaspoon (tsp.)
10. Fenugreek seed - 1/4 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Chili powder - 1 teaspoon (tsp.)
13. Coriander powder - 1 teaspoon (tsp.)
14. Salt - as needed.

PREPARATION:

1. Soak tamarind in 1 cup of water and take the juice.
2. In pressure cooker add pigeon pea, 2 cup of water and cook for 5 to 6 whistle. Once the pressure is released mash the dal well.
3. In a pan heat oil. Now add mustard seeds, fenugreek seeds. once the mustard seeds stop splattering add onion and sauté until they become translucent.
4. Now add tomato, curry leaves and sauté until they become mushy.
5. Now add tamarind juice, mashed dal, 2 to 3 cup water, turmeric powder, chili powder, coriander powder mix well. Bring to boil and cook for 8 to 10 minutes.
6. Now add drumstick leaves, asafoetida powder and continue cooking for 3 to 4 minutes then serve.

NOTES:

1. Cooking time: 20 to 30 minutes.
2. Goes well with rice, poriyal, valuval, applam, chips and ghee.