This post is for all those who wish to enjoy their Idli with Sambhar sans onions. I was wondering if the Sambhar would taste good without the sweetness of onions, and decided to add some Pumpkin pieces to give it texture and required sweetness. It has turned out delicious! Recipe links to both Idli and Chutney and given below.
- 200 gms Split Pigeon peas/ Toor Dal
- 300 gms Pumpkin
- 1 Drumstick
- 1 Potato
- 1 tbsp Tamarind paste
- 2 tbsps Sambhar powder
- 3 tbsps Ghee/ Clarified Butter
- 1 heaped tsp mustard
- 1/2 tsp Asafoetida/ Hing powder
- 3 sprigs Curry leaves
Pressure cook Dal and churn it. Keep aside. Cube the potato. Chop the carrot into long pieces and the drumstick into bite sized ones. Chop the pumpkin into large pieces. Boil a little of water . Add the sambhar powder and salt to it. Drop in the potatoes and carrots. When they are half done add the Pumpkin and drumstick and boil on a high flame for three minutes. Add the tamarind paste and churned Dal and allow to boil for a couple of minutes. Heat ghee in a pan. Drop in the mustard seeds and when they crackle drop in the asafoetida and curry leaves. Toss and drop it into the boiling sambhar. Switch off the gas , cover and keep aside for about fifteen minutes for the flavours to infuse.