Pongal sambar recipe

INGREDIENTS:

1. Chopped brinjal - 1
2. Shallot (sambar onion) - 10
3. Chopped tomato - 2
4. Green chili - 3
5. Pigeon pea - 1/4 cup
6. Asafoetida powder - a pinch
7. Fenugreek seed - 1 teaspoon (tsp.)
8. Cumin seed - 1 teaspoon (tsp.)
9. Tamarind - 1 gooseberry size
10. Sambar powder - 2 teaspoon (tsp.)
11. Turmeric powder - 1/4 teaspoon (tsp.)
12. Curry leaf - 6
13. Coriander leaf - 10
14. Mustard seed - 3/4 teaspoon (tsp.)
15. Oil 0 2 tablespoon (tbsp.)
16. Salt - 1 1/2 teaspoon (tsp.)

PREPARATION:

1. Soak pigeon pea for 15 minutes. Strain water and keep it aside.
2. Soak fenugreek seed for 15 minutes. Strain water and keep it aside.
3. Soak tamarind in 3/4 cup of water and get the juice.
4. Heat oil in a pressure cooker; add shallot, asafoetida powder, brinjal and sauté for 2 minutes.
5. Now add soaked pigeon pea, fenugreek seeds, tomato, 3/4 cup of water and pressure cook for 3 whistle. Remove from heat and keep until the pressure released.
6. Now add the tamarind juice, sambar powder, turmeric powder, salt to taste, coriander leaves, green chili, 3/4 cup of water ; place on the stove and bring it to boil. After 2 minutes remove from heat.
7. In a pan heat oil; mustard seeds, curry leaf once the mustard seed stop splattering. Add this to sambar and serve.

NOTES:

1. Goes well pongal.