Dosa, Egg Masala Filling and Vegetable Sambar

Ingredients

• 6 pcs Eggs (large, hard-boiled)
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Onion (medium, finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Tomatoes (medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.75 tsp Garam Masala
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Peel the hard-boiled eggs and roughly chop them into small, bite-sized pieces. Set aside for later.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.

3. 3

   Add the finely chopped onion and green chilies. Sauté for 4-5 minutes until the onions become soft and translucent. Then, stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.

4. 4

   Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and oil begins to separate from the masala.

5. 5

   Reduce the heat to low and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 1-2 minutes until fragrant.

6. 6

   Gently fold in the chopped boiled eggs, ensuring they are well-coated with the masala without mashing them. Cook for 2-3 minutes to allow the eggs to absorb the flavors.

7. 7

   Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish with freshly chopped coriander leaves, give it a final gentle mix, and serve warm.

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.