Drumstick Sambar

Ingredients A
2 tbsp mung dal
1/4 cup Mysore dal
1/4 or 3/4 cup Toor dhal
(soak three dhals together for 30mins)

Ingredients B
1 tsp turmeric powder
2 tbsp sambar curry powder
1/4 tsp Hing powder
1/4 tsp chilli powder (optional)
salt to taste

Ingredients C
1 large brinjal, cut into small parts
1 large tomato/2 medium-size tomatoes, chopped
9-10 pink shallots
4 drumsticks, cut into 1 1/2 in length
1 tbsp tamarind juice

Tempering
3 red chillies
2 sprigs curry leaves
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds




Pressure cook the three dhals with about two to three cups of water until 1/2 soften. In a skillet, transfer the cooked dhals with the liquid as well, add in brinjal and tomatoes, leave to simmer gently. Let the veggies soften, this will thicken the gravy. Once the vegetables soften, add in the powders and tamarind juice. (Note: You can add the powders when you add the brinjal and tomatoes also if you don't want the dhals to be mushy). Leave to simmer another 2 minutes, Then throw in the drumstick and shallots. Pour about 2 to three cups of water. You need to simmer gently until the drumstick soften, and also to ensure the raw smell of the powders is not there. Add salt to taste. Close fire.

In a separate skillet, heat about 2 tbsp oil. Throw in dried chillies, and the seeds. Once the mustard seeds start spluttering, add in curry leaves. Once it turns crisp. Close fire and throw in into the sambar. Give a stir. Check if salt is enough. Serve with white rice or idli. The drumstick sambar tastes better the next day, the smell of the drumstick gets stronger and yummy. Kindly note that there is no need to add in a lot of different type of veggies in this sambar, to really enjoy the aromatic smell of the drumstick in the sambar, a limited type of veggies are recommended.