SAMBHAR

Ingredients:---

Arhar ki dal (red gram lentils) - 1 cup,
Ghiya (bottle gourd) - 2" Square piece (cut into 1/2" pieces),
Onions - 2 (cut into thin slices),
Salt - 2 tsp,
Imli juice - 1/2 cup,
Sambar powder - 2 tbsp,
TEMPERING (BAGHAR),

Oil 2 tbsp,
Hing power - 1/4 tsp,
Pinch of methi dana (genugreek seeds),
Red chillies - 2 (broken into small pieces),
Sarson (mustard seeds) - 1/2 tsp,
A few curry leaves,
Red chilli powder - 1/4 tsp,
Ghee - 1 tsp,
Method
1. Pressure cook dal with ghiya, 4 cups of water & salt to give 3 whistles. Remove from fire. After the pressure comes down, mashed the dal with a blender.
2. Wash imli & boil with 1 cup water. After it cools, extract juice.
3. Heat oil in a heavy bottomed kadhai. Reduce flame. Add hing & methi dana.
4. After a few seonds, sarson & dry red chilli.
5. When it splutters after 1 minute, add some curry leaves.
6. Add onions. Fry till onions turn light brown.
7. Add imli juice. Boil. Simmer for 1-2 minutes.
8. Add the cooked dal sambar powder. Simmer for 10-15 minutes.Remove from fire
9. At serving time, heat the sambar. For the baghar, heat 1 tsp desi ghee in a small vessel. Shut off the flame. Add a few curry leaves & a pinch of red chilli powder.
10. Add the baghar to the hot sambar. Mix and serve.