Nugge Kai Sambhar

Ingredients (240 ml cup used)

• ¾ Cup Toor dal / kandi pappu
• 3 drumsticks (cut to finger length)
• 3 onions halved or 10 shallots
• 1 large tomato (chopped small)
• 1 to 2 green chilies
• ½ tbsp. ginger garlic paste (optional) (refer notes)
• ½ tsp red chili powder
• ¼ tsp turmeric
• 1 tbsp. sambar powder
• Small lemon sized tamarind ball
• 2 to 3 tbsp. Fresh grated coconut

Tempering

• 1 red chili (broken)
• 1 sprig curry leaves
• ½ tsp mustard
• ½ tsp cumin
• ¼ tsp methi seeds / menthulu(optional)
• 1 garlic crushed slightly
• 1 tbsp. oil
• Pinch of hing
• Coriander leaves

Instructions

1. Pressure cook dal to smooth with 1 ½ to 2 cups water.
2. Soak tamarind in warm water, squeeze, and filter the juice.
3. Pour 4 cups of water in a pot and add all the chopped vegetables and cook till drumsticks are half cooked.
4. Add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done.
5. Add coconut, tamarind juice. Mash the dal to smooth or blend it to puree. Alternately can use a colander to filter the dal. Add coriander leaves. Press dal with a big spoon.
6. Mix well. Bring it to a boil.Add oil to a small pan, when the oil becomes hot, add mustard, cumin and methi. When they crackle, add red chilli curry leaves and garlic.Off the stove and add hing. Pour this tempering over the sambar.
7. If you plan to refrigerate, do it immediately once it is cool.
8. Serve with rice and ghee.