This is a temple-style sambar recipe, without onion and garlic. This is an aromatic and flavoured Huli / sambar/lentil soup made with yellow pumpkin, with freshly ground coconut masala. This particular recipe is inspired by the South Indian temples, particularly from North Karnataka. You can use any veggies of your choice.
Ingredients
1/2 kg pumpkin/ Sihikumbala kaayi /Dudde
1/2 cup toor dal
Salt to taste
Jaggery to taste
Chopped coriander leaves
Raw ingredients for the masala:
1/2 cup coconut gratings
1/2 tsp dhaniya / coriander seeds
1/2 tsp jeera/cumin seeds
6-7 peppercorns
Small marble size tamarind
For the masala paste:
5-6 byadgi dry red chillies
1 1/2 tbsp coriander seeds/dhaniya
1 tsp urad dal
1 tsp chana dal
7-8 curry leaves
1/4 tsp methi/fenugreek seeds
1 tsp oil
Roast the above ingredients till golden brown or you get a nice aroma. Keep it aside to cool.
For the tempering:
2 tsp oil
1 tsp mustard
Few curry leaves
Pinch of hing/asafoetida
One red chilli cut into bits
Procedure
Wash toor dal and pressure cook with 1 cup water and 1/2 tsp turmeric powder,for 3-4 whistles.
Wash pumpkin and cut into chunks, cook on gas top with little water and salt.
No need to put pumpkin in the cooker, as it cooks fast.
Grind the roasted ingredients of masala with the raw ingredients mentioned above.
Make a fine paste. Put the boiled pumpkin and dal in a vessel,add the masala and let it boil.
Add jaggery and water to adjust the consistency as per your taste.
Let it boil for 10 minutes,turn off the flame and temper with the ingredients mentioned.
Garnish with chopped coriander leaves. Serve hot with rice and papad.