Pumpkin & Capsicum Sambar

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. Heat 4 tbsp oil in a large pot, add 2 tsp mustard seeds, and let them splutter.
3. Add 2 tsp cumin seeds
4. 4 dried red chilies, a pinch of asafoetida, and 20 curry leaves. Sauté for 30 seconds.
5. Add 4 chopped onions and sauté until golden brown.
6. Add 1 kg diced pumpkin and 500g diced capsicum. Sauté for 5 minutes.
7. Add 4 chopped tomatoes and cook until mushy.
8. Add 6 tbsp sambar powder
9. 2 tsp turmeric powder, and salt to taste. Mix well.
10. Pour in the mashed dal and 8 cups of water. Stir to combine.
11. Add 1 cup tamarind extract and bring to a boil. Simmer for 15-20 minutes until vegetables are tender.
12. Adjust consistency with additional water if needed. Garnish with chopped coriander leaves before serving.