Using Homemade Sambar Masala Powder





Temper asafoetida, cumin seeds, mustard seeds, and curry leaves, in oil.

Saute onion and tomatoes.

Cook for 3-4 minutes until the mixture starts releasing oil or is done.

Add the chopped pumpkin and cook again for 2-3 minutes until the masala is well coated.

Add soaked toor dal, sambar powder, chopped coriander, tamarind pulp, and salt.

Add water and mix everything.

Pressure cooker on high for 20 minutes.

20 minutes

Once done, and IP Pressure released, add jaggery, mix, and cook it for 2-3 minutes on saute mode.

Serve it along with rice, Idli, or Dosa or just enjoy it as a stew.