Drumstick Sambar

• Toor dal – 1 cup
• Drumstick – 1 cup(cut into 2cm long)
• Shallot or small onion – 10 -12 no.(full)
• Onion – 1sliced
• Tomato – 3 chopped
• Tamarind – small lemon size
• Sambar powder – 2 tsp
• Turmeric powder – ¼ tsp
• Asafetida – ¼ tsp
• Mustard seeds – 1tsp
• Urad dal – 1tsp
• Fenugreek seed – ¼ tsp
• Coriander leaves – as required (chopped)
• Curry leaves – 1 string
• Salt – to taste
• Oil – 2 tbsp

1. In the pressure cooker add the toor dal, turmeric powder, sliced onion, tomatoes, asafetida a pinch and 2 cups water.
2. Mean while soak the tamarind in the water.
3. In a kadai add the oil, when become hot add mustard, urad dal, cumin and fenugreek seeds.
4. When it starts to crackle add curry leaves, shallot and the drumstick.
5. When onion become pink add the sambar powder and salt.
6. After 1 or 2 min add the tomato let it mash nicely.
7. In mean time the drumstick will also cook nicely if not add some water.
8. Now add the tamarind water, let it boil for a min. Now add the boiled toor dal, if you want you can mash it lightly.
9. Let it boil for some time and check the seasoning
10. Now off the stove and put the coriander leaves over it. Ready to serve.

Tips:

1. I used shallot here you can also use the regular onion, but the shallot gives more taste.
2. You can use any vegetable and in any combination but all together 1 cup, but if you are using ladies finger fry it in little oil.
3. Sambar powder you can make at home. I used Shakti sambar powder

Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Dal Makhani

• Yellow pigeon peas or Toor dal - ½ cup


• Split green gram or moong dal - ½ cup


• Onion – 1 No. (Grated)


• Green chilies – 2 No (sliced)


• Ginger grated - ¼ tsp


• Coriander finely chopped - ½ tbsp


• Cumin seeds - ½ tsp


• Red chilly powder - ¼ tsp


• Butter - 3-4 tbsp

1. Wash both the dal well and soak it for 30 minutes.


2. Now pressure cooks it till soft but not overcooked. (Approx. 3 whistles)


3. While hot, mash a little with the back of a spoon.


4. Heat butter in a deep pan. Add cumin seeds, allow spluttering.


5. Add onion, ginger and green chilies.


6. Stir fry till soft, add masalas i.e. red chilies and salt , now add dal, mix well.


7. Bring to a boil. Simmer for 3-4 minutes.


8. Garnish with chopped coriander and lemon juice.


9. Serve hot with rice, rotis, etc.

Tomato dosa

• Idly rice - 2 cups
• Raw rice - 1 cup
• Toor dal - 1 cup
• Urad dal - 1/2 cup
• Channa dal - 1/2 cup
• Tomato - 3 No.
• Cumin seed - 1 tsp
• Coriander seeds - 1 tsp
• Dry chili - 3-4  No.
• Asafoetida - 1/4 tsp
• Salt - to taste
• Onion - 1/2 cup(Chopped)
• Coriander leaves - as required

1. Soak all the dal and the rice for 4 hours.
2. Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
3. Make nice paste.
4. Before removing from the grinder add onion.
5. Now it is ready to make dosa.