SAMBHAR Ingredients 1½ cups split pigeon peas (toovar dal), soaked ½ teaspoon turmeric powder ½ teaspoon asafoetida 4 tablespoons oil ½ teaspoon mustard seeds ¼ teaspoon fenugreek seeds (methi dana) 1 green chilli, broken into pieces 2 dried red chillies, broken 16-20 curry leaves 10-12 Madras onions 100 grams red pumpkin, peeled, cut into cubes and boiled 2-3 drumsticks, cut into 2 inch pieces 1 tablespoon sambhar masala ½ tablespoon tamarind pulp Salt to taste 1 tablespoon chopped fresh coriander leaves Method 1. Pressure cook pigeon peas with ¼ teaspoon turmeric powder and ¼ teaspoon asafoetida in sufficient water till fully done. 2. Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter. 3. Add remaining asafoetida, fenugreek seeds, remaining turmeric powder, green chilli, red chillies, curry leaves and onions, mix and sauté for a minute. 4. Add pumpkin and drumsticks and mix well. Add cooked pigeon peas and mix. Add sufficient water, stir to mix and bring to a boil. 5. Add sambhar masala, tamarind pulp and salt, mix well and simmer for 3-4 minutes. Add coriander leaves and mix well. 6. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor