“A Symphony of Tangy Mango and Savory Drumsticks: Experience the Magic of Our Sambar!”
Ingredients:
- For the Sambar:
- 1 cup toor dal (pigeon peas), washed and soaked
- 2-3 drumsticks (moringa pods), cut into 2-inch pieces
- 1 medium raw mango, peeled and cut into cubes
- 1 large tomato, chopped
- 1-2 green chilies, slit (adjust to taste)
- 1 tablespoon tamarind pulp (or 1-2 tablespoons tamarind paste)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon sambar powder (store-bought or homemade)
- Salt to taste
- For the Tempering:
- 2 tablespoons oil (vegetable or coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- 10-12 curry leaves
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions:
- Cook the Toor Dal:
- In a pressure cooker or large pot, cook the soaked toor dal with enough water (about 2-3 cups) until it becomes soft and mushy. If using a pressure cooker, cook for about 3-4 whistles.
- Once cooked, mash the dal slightly and set aside.
- Prepare the Vegetables:
- In a large pot, add the drumstick pieces, chopped raw mango, chopped tomato, green chilies, turmeric powder, and enough water to cover the vegetables. Cook until the drumsticks and mango are tender. This should take about 10-15 minutes.
- Add the Dal and Spices:
- Add the cooked and mashed toor dal to the pot with vegetables. Mix well.
- Stir in the sambar powder, red chili powder, and salt. Add tamarind pulp or paste. Mix and let it simmer for another 10 minutes to allow the flavors to meld together. Adjust consistency with water if needed.
- Prepare the Tempering:
- In a small pan, heat the oil over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute until fragrant.
- Pour this tempering over the simmering sambar and mix well.
- Finish and Serve:
- Garnish with fresh cilantro.
- Serve hot with steamed rice, idli, or dosa.
Enjoy your delicious Drumstick & Mango Sambar!