|
Ingredients
|
Quantity
|
|
Red gram dal – (pigeon peas, toor dal),
picked over & rinsed
|
1 tsp
|
|
Bengal gram dal – (yellow split peas, picked
over & rinsed chana dal)
|
1 tsp
|
|
Water
|
½ cup
|
|
Fresh ginger (1 cm, ½ “ long) – finely
shredded
|
1 piece
|
|
Cumin seeds
|
2 tsp
|
|
Coriander seeds
|
1 tbsp
|
|
Green chillies
|
6
|
|
Grated fresh coconut
|
3 tbsp
|
|
Or
|
|
|
Flaked coconut
|
4 tbsp
|
|
Water
|
a
little
|
|
Plain yoghurt
|
2 cups
|
|
Ground turmeric
|
½ tsp
|
|
Salt
|
to taste
|
|
Chopped ash gourd
|
½ tsp
|
|
For
tempering:
|
|
|
Oil
|
2 tsp
|
|
Brown mustard seeds
|
1 tsp
|
|
Fenugreek seeds
|
1 tsp
|
|
Red chilli – halved
|
1
|
|
Asafoetida powder
|
½ tsp
|
|
Curry leaves
|
a few
|
Soak the red gram dal and the Bengal gram dal in 1/2 cup (4 fl oz)
water for 1 hour. Drain off water.
Place the soaked dals, ginger, cumin seeds, coriander seeds, green
chillies, and grated coconut in an electric blender or food processor. Add very
little water and blend ingredients to a fine paste.
Place the yogurt in a bowl. Add the ground paste, salt to taste,
and ground turmeric. Mix well and set aside. Chop the ash gourd into 1 cm (1/2
in) pieces. Set aside.
TEMPERING: Heat 2 teaspoons oil in a heavy saucepan.
Add mustard seeds, fenugreek seeds, halved red chilli, asafoetida powder, and a
few curry leaves.
When the mustard seeds splutter, add the chopped ash gourd to the
pan. Pour in just enough water to cover the gourd. Cover pan, and simmer on a
low heat until cooked. Now add the yogurt mixture and heat the sambar through
gently. Take care to prevent curdling.
Serve hot with rice.
