Monday, April 18, 2016

Spring Onion and Drumstick Leaves (Murungai Keerai) Sambar ~ Day 96


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Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
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Ingredients:
  • Toor dal - 3/4 cup
  • Tamarind - a golf ball-sized
  • Spring onion - 1 bunch, trimmed and chopped
  • Drumstick leaves (Moringa) - 1 cup, packed, roughly chopped
  • Mustard seeds - 1 tsp
  • Red chilies - 3
  • Sambar powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Curry leaves - few
  • Oil - 1 to 2 tbsp


Method:
  1. Soak tamarind in hot water for 15 minutes.  Squeeze the juice out, about 1 and 1/2 cups, and discard the pulp.  
  2. In a pressure cooker, cook toor dal with enough water,  for 4 to 5 whistles or until soft and mushy.
  3. Heat oil in a pan.  Splutter mustard seeds.  Add red chillies and saute for 5 seconds.
  4. Add the chopped spring onion and saute for 2 minutes.  Add the drumstick leaves and curry leaves.  Saute for 5 minutes.
  5. Add sambar powder, turmeric powder, asafoetida, and salt.  Mix well.
  6. Add the tamarind pulp and 2 cups of water.  Boil for 10 minutes on medium heat.
  7. Add the cooked, mashed toor dal.  Stir and bring it to a boil.  Remove from the heat.
  8. Serve hot with steamed rice.

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