Ash Gourd Sambhar

Sambhar is the most loved dish among South Indians.There are many variations for preparing sambhar.I sometimes prepare sambhar using sambhar powder or grinding coconut along with sambhar powder.This is my method for preparing ash gourd sambhar.This goes well with rice, dosas.

Ingredients:

1 Cup of Tur Dal (pressure cooked for about 3 whistles with little turmeric and water)

2 Cups of cubed ash gourd pieces

2 Tsps Sambhar Powder

1 Tomato

Small lemon sized tamarind soaked in water

Handful of grated coconut

Small piece of Cinnamon

2 Cloves

1/4 Tsp Turmeric

1 Tsp Mustard seeds

Few curry Leaves

Salt

1 Tsp Sugar

1 Tbsp Oil

A pinch of Asafoetida

Method:

Grind to a fine paste coconut,sambhar powder,tomato,cinnamon and cloves.

Cook the ash gourd pieces in little water along with turmeric and little salt.After about 10 minutes add the ground paste, tamarind juice,pressure cooked tur dal along with required amount of water and salt and 1 tsp sugar.allow it to cook for 10-15 minutes on medium heat.

Heat oil in another pan add the mustard seeds.once it splutters add the asafoetida and curry leaves.Add this seasoning to the sambhar and mix well.

Radish Sambhar/Muli sambhar

Ingredients:
1 long or 2 small radishes
1 glass/cup of turdal(pressured cooked with little turmeric until mushy)
1/2 Onion
2 Small tomatoes/1 Big tomato
Lemon sized tamarind soaked in water
2 tsps Sambhar powder
1 tsp Coriander powder
Few sprigs Cilantro
Few sprigs Curry leaves
Salt as required
1 tsp mustard seeds
A pinch of Asefotida/hing
3 tsps of oil

Method:
Heat 3tsp of oil in a kadai.Add the mustard seeds,once it splutters add hing and add the onions.Saute the onions until it turns pink,add the cilantro and curry leaves and saute for a minute.Then add the sambhar powder and the coriander powder for about a minute or two.Add the tomatoes and little salt and cook till it turns soft and mushy.
In a saucepan add the radish pieces and half cook it with a little turmeric and salt.Then add the cooked turdal, tamarind juice and the onion tomato paste with sambhar powder and salt.Adjust the consistency of the sambhar by adding the required amount of water and allow it to boil for about 20 minutes stirring occasionally until you get a nice aroma.
Serve it with hot rice and a dollop of ghee.