Sambar with Beetroot
Beetroot lends an amazing color and nutrition to this traditional South Indian sambar.
Ingredients
- 1 cup pigeon pea daal
- 1 in small beetroot peeled and cutcubes
- 1 tomato cut into half
- Few curry leaves
- 1/4 tsp turmeric
- Salt to taste
- 3 tbsp tamarind pulp + water
- 1/2 onion sliced
- 1/4 cup pumpkin cubes
- 1 drum stick cut into 2"pieces
- 3 tbsp sambar powder
Tempering
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp channa daal
- 1/4 tsp urad daal
- pinch Largeasafoetida
- Few curry leaves
- 2-3 whole red chilly
Instructions
- Wash and pressure cook the pigeon pea daal along with beetroot , tomato , curry leaves , turmeric and salt.
- Add tamarind pulp and a cup of water to a pot.
- Let boil , add onions , pumpkin and drumsticks.
- Let boil till half done.
- Open the pressure cooker , carefully remove the tomato peel and then mash the daal.
- Add the tamarind mix and sambar powder .
- Adjust consistency with water.
- Temper the sambar with mustard seeds, channa , urad daal , curry leaves , asafoetida and finally Whole red chillies.
- Serve hot with idli , dosa or rice.
