Dosa, Aloo Masala and Vegetable Sambar

Ingredients

• 500 g Potatoes (about 4 medium, such as Yukon Gold)
• 4 cup Water (for boiling potatoes)
• 1 tsp Salt (for boiling potatoes)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split chickpeas)
• 2 medium Onion (thinly sliced)
• 3 whole Green Chilli (slit lengthwise)
• 1 inch Ginger (finely grated)
• 10 leaves Curry Leaves (fresh)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 2 tsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the potatoes thoroughly. Place them in a large pot with enough water to cover them by an inch. Add 1 tsp of salt.
   • Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Alternatively, pressure cook for 2-3 whistles.
   • Drain the hot water and allow the potatoes to cool down enough to handle.
   • Peel the skins off the potatoes and gently crumble or mash them with your hands or a fork. Keep some small chunks for a better texture.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
   • Immediately add the urad dal and chana dal. Sauté, stirring continuously, for about 1-2 minutes until they turn a light golden brown. Be careful not to burn them.
   • Add the fresh curry leaves (be cautious as they may splutter) and hing. Sauté for another 15-20 seconds until the leaves are crisp and fragrant.
3. 3

Ingredients

• 1 cup Toor Dal (rinsed thoroughly)
• 0.5 tsp Turmeric Powder
• 5 cup Water (divided, adjust for desired consistency)
• 1 pc Drumstick (cut into 2-inch pieces)
• 1 medium Carrot (peeled and cubed)
• 0.5 cup Pumpkin (peeled and cubed)
• 0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
• 0.75 cup Pearl Onions (peeled)
• 2 medium Tomato (chopped)
• 2 pcs Green Chili (slit lengthwise)
• 1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
• 3 tbsp Sambar Powder (use a good quality brand)
• 1.5 tsp Salt (or to taste)
• 1 tsp Jaggery (powdered, optional but recommended)
• 2 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chili (broken in half)
• 0.25 tsp Hing (asafoetida)
• 1 sprig Curry Leaves
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Cook the Vegetables

   • In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
   • Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
   • Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3. 3

   Combine and Simmer

   • Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
   • Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.