Murungakaai Sambar (Drumstick sambar)
Murungakkai Sambar (Drumstick Sambar) is a popular South Indian dish, made with lentils, vegetables, and a flavorful blend of spices. Here's a simple recipe for 3 people:
Ingredients:
Toor dal (split pigeon peas): ½ cup
Drumsticks (Murungakkai): 2, cut into 2-inch pieces
Tamarind: 1 small lemon-sized ball, soaked in water
Tomato: 1 medium, chopped
Onion: 1 small, chopped
Green chili: 1, slit
Sambar powder: 1½ tablespoons
Turmeric powder: ¼ teaspoon
Red chili powder: ½ teaspoon (optional, for extra heat)
Asafoetida (Hing): A pinch
Curry leaves: 1 sprig
Mustard seeds: ½ teaspoon
Fenugreek seeds: ¼ teaspoon
Dry red chili: 1-2
Oil: 1 tablespoon (preferably sesame oil or cooking oil)
Salt: To taste
Fresh coriander leaves: A handful, chopped
Instructions:
1. Cook the Toor Dal:
Wash ½ cup of toor dal and cook it in a pressure cooker with 1½ cups of water, a pinch of turmeric, and a few drops of oil.
Pressure cook for 3-4 whistles until the dal becomes soft. Mash the dal and set aside.
2. Prepare Tamarind Water:
Soak the tamarind in warm water for 10-15 minutes. Squeeze out the tamarind pulp and strain the liquid. You need about 1½ cups of tamarind water.
3. Cook the Drumsticks:
In a pot, add the drumstick pieces along with 1½ cups of water, a pinch of turmeric, and a little salt.
Let it boil and cook until the drumsticks become tender.
4. Make the Sambar:
In the same pot with the drumsticks, add chopped tomatoes, onions, green chili, sambar powder, and red chili powder.
Let it simmer for 5-7 minutes until the tomatoes turn soft.
Add the tamarind water and let the mixture cook for another 5 minutes.
5. Combine Dal and Vegetable Mixture:
Now, add the cooked and mashed toor dal to the pot with the drumstick-tamarind mixture.
Mix well and adjust the consistency by adding water if needed. Let the sambar simmer for 5-6 minutes. Add salt to taste.
Sprinkle asafoetida and turn off the heat.
6. Tempering (Tadka):
In a small pan, heat 1 tablespoon of oil.
Add mustard seeds, fenugreek seeds, dry red chilies, and curry leaves. Let them splutter.
Pour this tempering over the simmering sambar.
7. Garnish:
Garnish the sambar with fresh chopped coriander leaves.
8. Serve:
Serve hot with steamed rice, idli, dosa, or vada.
Tips:
Adjust the consistency of the sambar based on your preference by adding more or less water.
For extra flavor, you can add a teaspoon of ghee while serving.
You can also add other vegetables like carrots, brinjal, or potatoes, radish to the sambar for added taste.
Enjoy your delicious Murungakkai Sambar!
