In a large pot, on a medium flame cook the cut vegetables with water, turmeric and salt. Start with the drumsticks and after 5 min add the radish and potatoes and lastly the chopped onions and tomatoes (when the potatoes are half cooked).
Once the vegetables are cooked, add the cooked dal, tamarind paste or juice, chopped coriander leaves and the sambar paste and continue to cook on a low flame for 10 min. Keep stirring every couple of min. Remove from flame.
In a small kadai heat oil, add the mustard seeds and when it starts to splutter add the curry leaves and hing powder (optional) and remove from flame. Pour over the ready sambar.
Serve hot with rice, ragi balls, cooked millets or broken wheat, idlis, dosa or as a side dish
3 tbspSambar PowderCooked tur dal or red dal1 cup Channa Cooked1cup Drumsticks cut into 3” length 2 Potato peeled and cubed 1 Radish peeled and diced1 Onion cut into cubes1 Tomato cut into cubes 1 Curry leaves (for tempering) 8 Chopped coriander leaves (for seasoning)1 tsp Oil/Ghee 1 tsp Saltto taste Tamarind juice or ½ tsp tamarind paste 2 tbspMustard seeds (for tempering)¼ tsp each
Preparation Time: 20minLevel of Difficulty:EasyServings:4Category: Veg Mains