Ingredients - for cooking Split Pigeon peas + Mixed Veggies
1cupToor dal / Thuvaram paruppu / Split Pigeon peas
2cupsWater
1/4teaspoonTurmeric powder
4piecesDrumstick
1/4cupIvy Gourd
1/4cupCarrots
1/4cupGreen Beans
Ingredients - for saute
10eachSambar onions/ Chinna vengayam / Pearl onionssliced or use 1 cup (regular onions)
1/2cupTomatoes
4clovesGarliccrushed
1eachGreen chilli
1/4teaspoonTurmeric powder
2teaspoonCoriander powder
1teaspoonRed Chilli Powder
1tablespoonSambar powder (optional)****Read Notes ( varies with type)
2tablespoonTamarind extract
1cupWater
1.5teaspoonSalt kallu uppu/ crystal salt
1/4teaspoonJaggery
5eachCurry leaves
2tablespoonCoriander leaveschopped
Ingredients - for tempering
1tablespoonOil
1teaspoonGhee
1eachDry Red Chilli
3/4teaspoonMustard seeds
1/2teaspoonSplit black gram
1/2teaspoonFenugreek seeds
1/2teaspoonCumin seeds
1/4teaspoonAsafoetida powder
Instructions
Prep Work
Soak Toor dal / split pigeon pea in enough water for 30 minutes. Soaking helps to cook the dal evenly and also helps with digestion.
Soak little tamarind in water and extract the pulp.
Chop all the veggies,
To cook Dal & Veggies
Rinse the soaked dal and drain all the water. Add this to the inner pot.
Add a pinch of turmeric and pour water to cover.
Place a trivet or steaming rack for the veggies. Take the mixed veggies in a steel insert pan or any regular pan that fits in the pot. Place it over the trivet.
Cover with lid and seal the vent.
Select PRESSURE COOK MODE and cook for 15 minutes over High Pressure.
Do NATURAL PRESSURE RELEASE for fresh veggies. Do QUICK PRESSURE RELEASE if using frozen veggies.
When done, carefully set remove the steamed veggies and set aside.
Remove the trivet and mash the cooked dal. Set this aside.
If using traditional pressure cooker, just follow the same procedure using pressure pan and cook for 2 to 3 whistles over high flame.
To make sambar
Select SAUTE MODE. Heat oil and ghee in the inner pot.
Temper with dry red chilies, mustard seeds, fenugreek seeds, split black gram, cumin seeds, asafoetida and some curry leaves.
Saute shallots with green chilies for few minutes and then add tomatoes. Cook until it turns soft.
Now add turmeric powder, red chilli powder, coriander powder, sambar powder and salt. Saute till the raw smell goes.
Pour the tamarind extract along with water and stir to combine.
At this stage, add cooked dal along with steam veggies.
Bring it to a rolling boil adding little jaggery.
Garnish with curry and coriander leaves.
Simmer for few minutes until desired thickness and turn off!
Serve hot with piping hot rice and curries!
Video
Notes
*** Sambar Powder / Sambar Podi - Adding sambar powder is an optional ingredient. Homemade sambar powders are usually mild and you can add up to a tablespoon, if using the one mentioned above. Store bought sambar powders tend to be too concentrated in flavor. Start with a teaspoon and add only if necessary!