Hotel Sambar

Ingredients:

• Moong dal - 3/4 cup ( my cup measures 240 ml)
• Yellow pumpkin chopped - 3 tblspn
• Tamarind - small lemon size
• Small onion chopped - 1 cup
• Tomato chopped - 1 no
• Sambar powder - 2  - 2 1/2 tblspn
• Salt - to taste
• Jaggery - 1/4 tspn (optional )

For seasonings:

• Oil - 3 tblspn
• Mustard - 1 1/2 tspn
• Methi seeds - 1/4 tspn
• Dry red chilli - 2 nos
• Curry leaves - few nos

For roast and grind:

• Coriander seeds - 2 tblspn
• Methi seeds - 1/4 tspn
• Dry red chilli - 1 no ( large )
• Asafoetida powder - 1/4 tspn
• Green chilli - 1 no
• Tomato - 1 no
• Grated coconut - 2 tblspn

Method:

• In a empty pan roast the moong dal till smell comes ( dal smell ) switch off  the stove 
• In a vessel add the roasted dal, yellow pumpkin and add 3 cups of water and pressure cook for 5 whistle
• After steam goes take out the vessel and smash the dal nicely with the ladle
• Soak the tamarind in warm water for 15 mins and take thick juice from it
• In a empty pan dry roast all the ingredients given under For roast and grind heading except tomato and coconut
• Cool the mixture and grind it to paste along with coconut and tomato if want add water
• Heat  3 tblspn of oil in a kadai, add the ingredients given under For seasonings then add onion saute it till it turns pink
• Now add tomato add little salt for tomato to cook, after tomato cooks add tamarind juice along with some water, add sambar powder and mix well
• Keep in low flame for 5 mins then add grinded  paste 
• After the raw smell goes add the smashed dal mixture , water and some water
• Keep in low flame for 3 to 5 mins, if sambar becomes thick add some water inbetween because idli sambar should be little watery not so thick ( add jaggery in this stage )
• Switch off the stove after 3 to 5 mins and serve the tasty hotel sambar along with idli or dosai
• This quantity will come for 5 to 6 servings

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