Raskalan

How to Prepare

1. Cook the toor dal in a pressure cooker with 5 cups of water and a pinch of turmeric for 3 whistles or until soft. Mash it and set aside.
2. Soak tamarind in 2 cups of warm water for 15 minutes, extract the juice, and set aside.
3. In a large pot, add the chopped vegetables (drumstick, beans, carrot, pumpkin) with 3 cups of water, a pinch of turmeric, and salt. Cook until tender.
4. Add the tamarind extract to the cooked vegetables and bring to a boil.
5. Add the mashed toor dal to the pot and mix well. Adjust consistency with water if needed.
6. Grind the grated coconut, cumin seeds, green chilies, and a handful of cooked dal into a fine paste. Add this paste to the sambar and simmer for 5-7 minutes.
7. In a small pan, heat 2 tbsp of ghee, add mustard seeds, fenugreek seeds, asafoetida, and curry leaves. Once they splutter, pour this tempering over the sambar.
8. Add jaggery and mix well. Simmer for another 2 minutes and turn off the heat.
9. Garnish with chopped coriander leaves and serve hot with rice.