Ingredients:
- Zucchini – 2 cups
- Shallots – 5 nos
- Toor Dhal – ½ cup
- Cumin seeds – ½ tsp
- Asafetida – ½ tsp
- Turmeric powder – ½ tsp
- Tamarind puree – 2 tblsp
- Salt – to taste
- Water – as req
- Jaggery – ½ tsp
To grind:
- Coriander seeds – 2 tblsp
- Split channa dhal – 1 tblsp
- Urad dhal – 1 tsp
- Fenugreek – ½ tsp
- Cumin seeds – ½ tsp
- Dry red chili – 4 nos
- Curry leaves – few
- Tomato – 1 (medium)
Tempering:
- Ghee – 1 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Coriander leaves – 1 tblsp
- Asafetida – ½ tsp
Procedure:
- In a cooker, add toor dhal, chopped onion and zucchini along with some turmeric powder, cumin seeds and asafetida.
- Pressure cook it for about 2-3 whistles under medium-low flame.
- In a pan, add split channa dhal, urad dhal, coriander seeds , cumin seeds and dry red chilies and dry roast it for about 3-4 mins. Cool completely and grind it along with one medium size tomato and few curry leaves. Grind it smooth and fine paste and keep aside.
- Heat a tsp of ghee in a sauce pan, add mustard seeds and cumin seeds, allow it to splutter, later add the tamarind puree along with the grounded masala and a tsp of jaggery. Add required amount of water and salt in it and bring it to boil.
- Now add the cooked dhal mixture into the pan, bring it to boil. Add ½ tsp of asafetida and freshly chopped coriander leaves and turn off the flame.
- Super tasty “Zuccchini Sambar” is ready to serve.
