Zainab Khanam
– 1 cup toor dal (pigeon peas) – 2-3 drumsticks, cut into pieces – 1 medium-sized tamarind ball (soaked and pulp extracted) – 1-2 tbsp sambhar powder – 1/4 tsp turmeric powder – 2-3 dried red chilies – Curry leaves – Mustard seeds, fenugreek seeds (for tempering) – Salt and water as needed
Wash and pressure-cook toor dal with turmeric until soft. Mash the cooked dal and set aside.
take 1.5 cups of water then add sliced onion, tomato, drumstick, sliced green chili and let it boil on medium flame. Add 1/2 teaspoon turmeric powder, red chili powder, 2-3 tablespoon sambar masala powder and salt as per taste.
Add the mashed dal to the pot. Mix well and simmer for another 5-10 minutes for the flavors to blend. Add tamrid.
Pour 1 tablespoon oil, add 1 teaspoon mustard seeds, 1/4 teaspoon fenugreek (or methi) seeds, and a pinch of asafoetida (or heeng). Add red chilly along with curry leaves, let them splutter.
Pour this tempering immediately over the prepared sambar and mix well. Garnish with some fresh coriander leaves. Cover the lid so that flavors of tempering get infused in the sambar.
Serve drumstick sambhar with steamed rice, idli, or dosa for a comforting South Indian meal.