Udupi Style Sambar Recipe – Masala Huli With Mixed Vegetables

Sambar/Sambhar is a lentil based vegetable stew with a tamarind broth. It is popular in South Indian cuisine. It is a common dish served in the Udupi Style Restaurants along with Idli/Dosas.  Arhar dal (Split Toor Dal), Turmeric powder (Haldi), Asafoetida (hing), Fresh coconut, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Methi Seeds (Fenugreek Seeds), Chana dal (Bengal Gram Dal), White Urad Dal (Split), Byadagi Dried Chillies, Curry leaves, Oil, Onion, Tomato, Drumstick, Kaddu (Parangikai/ Pumpkin), Tamarind Paste, Jaggery, Turmeric powder (Haldi), Red Chilli powder, Salt, Mustard seeds (Rai/ Kadugu), Methi Seeds (Fenugreek Seeds), White Urad Dal (Split), Dry Red Chillies, Curry leaves, Asafoetida (hing)   For Pressure cooking: 1/2 cup Arhar dal (Split Toor Dal) , soaked for 90 minutes 1/2 teaspoon Turmeric powder (Haldi) 1 pinch Asafoetida (hing) For Sambar Masala: 3 tablespoons Fresh coconut , grated 2 teaspoons Coriander (Dhania) Seeds 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Chana dal (Bengal Gram Dal) 1 teaspoon White Urad Dal (Split) 4 Byadagi Dried Chillies 12 Curry leaves , or a few sprigs Other ingredients: 1 tablespoon Oil 1 Onion , finely sliced 1 Tomato , cubed 2 Drumstick , first layer peeled and cut into 2 inch pieces 100 grams Kaddu (Parangikai/ Pumpkin) , cubed 1 tablespoon Tamarind Paste 1 tablespoon Jaggery , or to taste 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder , (adjust) Salt , to taste  For Tempering: 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/2 teaspoon White Urad Dal (Split) 2 Dry Red Chillies 1 sprig Curry leaves 2 pinch Asafoetida (hing)     20   30     To begin making Udupi Style Sambar Recipe-Masala Huli With Mixed Vegetables, firstly soak the toor dal in sufficient water for about an hour and a half.At the time of cooking, wash the dal thoroughly and drain. Add dal, a pinch of asafoetida, turmeric powder and 1 1 1/2 cups water to the dal and pressure cook till done. (about 2 whistles will do), allow the pressure to release naturally. Heat about a teaspoon of oil in a heavy bottoemed pan and roast the ingredients given for the masala including coriander seeds, cumin seeds, fenugreek seeds, chana dal, white urad dal, bydagi red chillies, curry leaves except the coconut till they change little colour. This will take about a minute and keep it aside to cool.Grind them together with the coconut using sufficient water to get a smooth paste.Heat oil in a heavy bottomed pan and add mustard seeds, fenugreek seeds, urad dal, red chillies broken into pieces, asafoetida and curry leaves. Allow them to sizzle for few seconds. Add sliced onions and cook for a minute. Add the turmeric powder and saute.When onions turn translucent, add peeled drumsticks and add 1 cup water for them to cook by covering it with a lid for 15 minutes. Add the pumpkin pieces, red chilli powder and cook further 15 more minutes. When all vegetables are cooked, add the tomato cubes and cook for a while till tomatoes are cooked well.Meanwhile, mash the cooked dal in pressure cooker. Add tamarind paste, salt, jaggery and the ground masala to the cooked vegetables. Add the mashed dal and water if required to adjust the consistency.Mix well and bring Masala Huli to a boil. Adjust salt and jaggery if needed.Reduce flame and simmer the Udupi sambar for few minutes for other ingredients to cook completely. Once done, switch off the stove and it is ready to be served.Serve Udupi Style Sambar Recipe – Masala Huli With Mixed Vegetables along with Homemade Soft Idli Recipe and Red Chilli Coconut Chutney Recipe (South Indian Chutney) for breakfast.