Name: DRUMSTICK SAMBHAR recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Toor Dal / Arhar Dal -1 cup; Drum sticks - 2; Tomatoes - 3; Shallots - 5-6; Tamarind - 1 small ball; Curry leaves - few; Green chilli - 2; Turmeric powder - 1 tsp; Sambhar Powder - 2 tbsp (I used Everest); Salt - as needed; Oil - 2 tbsp; For Tempering :; Mustard seeds - 1 tsp; Curry leaves - 3-4; Whole red chilies - 2; Asafoetida - 1 pinch; Refined Oil - 1 tbsp

ABOUT DRUMSTICK SAMBHAR RECIPE

Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made either exclusively with one of these vegetables or a combination of them - okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables are half-cooked. After the vegetables are half cooked, the lentils are added and allowed to cook until the vegetables are done. Sambar is garnished with fresh curry leaves or coriander leaves.

Ingredients Serving: 4

Toor Dal / Arhar Dal -1 cup
Drum sticks - 2
Tomatoes - 3
Shallots - 5-6
Tamarind - 1 small ball
Curry leaves - few
Green chilli - 2
Turmeric powder - 1 tsp
Sambhar Powder - 2 tbsp (I used Everest)
Salt - as needed
Oil - 2 tbsp
For Tempering :
Mustard seeds - 1 tsp
Curry leaves - 3-4
Whole red chilies - 2
Asafoetida - 1 pinch
Refined Oil - 1 tbsp

Instructions

Wash and cut drumsticks in 2-3 inches long pieces.
Boil water and pressure cook the dal with turmeric, tomatoes and salt.
Separate the cooked dal and water, and keep them aside.
Saute the shallots and drumsticks in 2 tbsp oil.
Add little water to the vegetables and let them cook in low flame for few minutes. You can also use the left over water from dal for cooking veggies. Also add few curry leaves while cooking. It will give amazing aroma to the vegetables.
Meanwhile soak tamarind in hot water and get the pulp out of it. Remove seeds if any.
Once the shallots and drumsticks are cooked , add dal and mix all well. You may add little water if you find dal too thick. Bring it to boil.
Slowly add sambhar powder and stir nicely. Break lumps if formed. Make sure the sambhar powder should get incorporated nicely.
Close the lid and let it cook for few more minutes. This is when you have to adjust salt too. Be careful while checking salt as you had already added it while boiling dal.
Now start adding tamarind pulp from one side and keep stirring. Keep checking as per your required taste. Give another boil to it.
Take a frying pan and prepare the tempering. For that heat oil, add mustard seeds, hing, whole red chillies and few curry leaves. Fry them and add to the sambhar.
Turn off the gas and close the lid immediately so that the aroma remains intact. Serve Hot with plain rice and papad.

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