• 2 cups split yellow pigeon peas
  • 4 tablespoons sambar masala powder
  • 1 tablespoon tamarind pulp
  • 1/4 teaspoon salt, or to taste
  • 1 cup potato, cut into 1-inch cubes
  • 1 cup eggplant, cut into 2-inch cubes
  • 10 pearl onions, cored
  • 10 to 12 small okra
  • 10 to 12 (3-inch long) drumsticks, optional
  • 1/2 cup pumpkin
  • 3 tablespoons ghee (clarified butter)
  • 8 to 10 curry leaves
  • 3 dry red chile peppers
  • 1 teaspoon mustard seeds
  • 1/4 cup fresh coriander leaves, or to taste

Steps to Make It

  1. Boil the pigeon peas (lentils) and sambar masala with enough water till they are soft. The consistency should be that of a thick soup.FEATURED VIDEO seconds of 1 minute, 27 secondsVolume 0%01:00 Quick and Easy Vegan Banana Muffins Recipe
  2. Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.
  3. Add this purée to the lentils. Mix well. Add salt to taste.
  4. Simmer and add the potatoes to the lentils. Cook until the potatoes are half cooked. Now add the other vegetables and optional drumsticks, and cook until done.
  5. Heat the ghee in a small pan and add the curry leaves, dry red chilies, and mustard seeds, and curry leaves. Fry until the spluttering stops and add to the boiled lentils. Mix well.
  6. Garnish with chopped green coriander. Serve hot with Idlis, Vadas or plain boiled rice.


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