Paruppu Kuzhambu (Sambhar)

Paruppu Kuzhambu (Sambhar) by Roopa Padmanabhan

Ingredients

1. Toor  Dal – 1  Cup
2. Tamarind – 1 Tablespoon, size of a lemon – extract the juice
3. Vegetables – Pumpkin and Capsicum, chopped (any vegetables can be used)
4. Salt – to taste
5. Oil – 3 Teaspoons

For  the Tempering

1. Mustard Seeds – 1Teaspoon
2. Methi Seeds – 1Teaspoon
3. Karipattha – 10 to 12 Leaves

For the Masala

1. Chana Dal – 2 Tablespoons
2. Coriander Seeds – 4 Tablespoons
3. Red Chillies – 6-8
4. Methi Seeds – 1/2 Teaspoon
5. Coconut Grated – 3 Tablespoons
6. Oil – 2 Teaspoons

Roast the masala ingredients in 2 Teaspoons oil and grind to a fine powder.

Method

Cook the dal and keep it aside. Fry the methi and mustard seeds in 4 Teaspoons of oil and add the vegetables. Saute for 5-6 minutes. Add tamarind juice and salt. Boil till vegetables are cooked.  Add the cooked toor dal. Boil together for a  few minutes. Now add the masala and karipattha. The sambhar is ready to serve.