Hotel sambar

Ingredients
1 cup	Red gram (soak for atleast 1 hour)
10 nos	Sambhar onions/shallots (soak in warm water to peel off the skin)
15 nos	White pumpkin (1/4 of a whole pumpkin approx)
1 no	Onion (finely chopped)
5 nos	Ripe tomatoes (crushed or pureed)
1 no	Green chilli
3 clove	Garlic
3 tsp	Tamrind juice (or thick store bought pulp 1/4 tsp)
1 tsp	Jaggery (powdered)
2 tsp	Dry coconut flakes/ desicated / coparai thengai
3 tsp	Red chilli powder
2 tsp	Corrainder/dhania powder
¼ tsp	Turmeric powder
2 tsp	Sambhar powder (store bought gives good color)
2 tsp	Salt (or to taste)
1 tsp	Ghee
2 tbsp	Oil
½ tsp	Mustard
½ tsp	Cumin seeds
¼ tsp	Fenugreek seeds
2 nos	Dry red chilli
½ tsp	Asafoetida powder
7 nos	Curry leaves
1 stks	Corrainder leaves

Instructions

Wash and soak Toor/Red gram dhal (Thuvaram paruppu ) in water for atleast 1 hour. Then pressure cook it with little salt until you get 3 to 4 whistles from your cooker. Once done and when the pressure releases, open and mash it immediately with a flat spatula or blend well and keep aside. Pressure cook pumpkins seperately with a dash of turmeric powder , little salt and water (Maximum 2 whistles) and set aside.
Now take a regular deep sauce pan , heat the oil and add mustard, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafetida, let them splutter, then add the chopped onion, sambhar onions, green chilli and garlic and saute them for a while.

When onions turn translucent add crushed tomatoes , tumeric powder, red chilli powder and dhania powder. Saute everything till the tomatoes become tender and juicy. Now add 2 cups water, salt, tamrind pulp, cooked toor dhal or Thuvaram paruppu, cooked pumpkin pieces, jaggery, dry coconut flakes and sambhar powder. Let this soupy gravy come to a boil, add ghee at this stage, taste for salt and garnish with corriander leaves.

cook this recipe and comment please.