Masoor lentil sambar recipe

INGREDIENTS:

1. -- TO COOK AND MASH --
   1. Masoor lentils (Masoor dal) - 1/2 cup
   2. Red gram (pigeon pea) - 1/4 cup
   3. Turmeric powder - 1/2 teaspoon (tsp.)
   4. Cumin seed - 1/2 teaspoon (tsp.)
   5. Shallot (small onions) - 6
2. -- TO BOIL OR COOK --
   1. Cut Shallot (small onion) - 4
   2. Turmeric powder - 1/4 teaspoon (tsp.)
   3. Cut Ivy gourd - 8
   4. Cut White Pumpkin - 150 grams
   5. Cut Carrot - 1
   6. Cut Tomato - 1
   7. Thick tamarind juice - from a small lemon size
   8. Salt - to taste
3. -- TO ROAST AND GRIND TO POWDER --
   1. Oil - 1 teaspoon (tsp.)
   2. Dry chili - 4
   3. Coriander seeds - 2 teaspoon (tsp.)
   4. Broken Bengal gram - 2 teaspoon (tsp.)
   5. Fenugreek seed - 1/4 teaspoon (tsp.)
   6. Black pepper - 1/4 teaspoon (tsp.)
   7. Cumin seed - 1/2 teaspoon (tsp.)
   8. Dry curry leaves - 5
4. -- FOR TEMPERING --
   1. Oil - 3 teaspoon (tsp.)
   2. Finely Chopped Shallot (small onion) - 2
   3. Chopped Garlic - 2 cloves
   4. Mustard seed - 1 teaspoon (tsp.)
   5. Cumin seed - 1/4 teaspoon (tsp.)
   6. Fenugreek seed - 4
   7. Curry leaves - 5
   8. Asafoetida - 1 pinch
   9. Ghee - 1/2 teaspoon (tsp.)
5. Coriander leaves - 10

PREPARATION:

1. With the ingredients from the section "TO ROAST AND GRIND TO POWDER"
   1. Heat oil and roast Dry chili , Coriander seeds , Broken Bengal gram, Fenugreek seed, Black pepper, Cumin seed and Dry curry leaves.
   2. Cool them and grind them into a fine powder.
2. With the ingredients from the section "TO COOK AND MASH"
   1. Pressure cook or Cook Masoor lentils, Red gram (pigeon pea), Turmeric powder, Cumin seed and Shallot well done.
   2. Once the pressure is release (when cooked in pressure cooker) mash them.
3. With the ingredients from the section "TO BOIL OR COOK".
   1. Heat a pan add 2 cups of water then add Shallot, Turmeric powder, Ivy gourd, Cut White Pumpkin, Cut Carrot, Cut Tomato, salt and boil them.
   2. when its half cooked add the roasted ground powder, tamarind juice, salt to taste and bring to boil.
   3. Now add the mashed masoor dal and red gram, salt to taste and add water if needed and bring to boil.
   4. Add coriander leaves and mix well. Remove from heat and keep it aside.
4. With the ingredients from the section "FOR TEMPERING".
   1. Heat oil and ghee in a pan. Add mustard seed, cumin seed, fenugreek seed, curry leaves.
   2. when mustard seed start to splatter add the cut shallots, garlic and cook until shallot turns golden brown.
   3. Now add Asafoetida, now remove from fire and add this to the cooked sambar and serve.

NOTES: