Minapa Dosa, Vegetable Sambar and Andhra Karam Podi

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.

Ingredients

• 0.5 cup chana dal
• 0.5 cup urad dal (whole or split)
• 0.25 cup coriander seeds
• 2 tbsp cumin seeds
• 20 pcs dried red chilies (Guntur or Byadgi variety recommended)
• 12 pcs garlic (large cloves, with skin on)
• 10 g tamarind (seedless, about a small lime-sized ball)
• 0.25 cup curry leaves (fresh)
• 1 tsp vegetable oil
• 0.25 tsp hing (Use gluten-free hing if needed)
• 1.5 tsp salt

Instructions

1. 1

   Heat a heavy-bottomed pan or kadai over low-medium heat. Add the chana dal and dry roast, stirring continuously for 4-5 minutes until it turns light golden and aromatic. Add the urad dal and continue roasting both dals for another 3-4 minutes until they are evenly golden brown. Transfer to a large plate to cool.

2. 2

   In the same pan, add the coriander seeds and cumin seeds. Roast for 1-2 minutes until they become fragrant and slightly darker. Add the dried red chilies and roast for another minute until they puff up slightly and become crisp. Do not let them burn. Add the curry leaves and roast until they are completely crisp and crumble easily. Transfer all roasted spices to the same plate with the lentils.

3. 3

   Add 1 tsp of oil to the pan. Add the garlic cloves (with skin) and sauté on low heat for 2-3 minutes until they are lightly browned and fragrant. The skin will get slightly blistered. Turn off the heat and add them to the plate with the other ingredients.

4. 4

   Let all the roasted ingredients cool down completely to room temperature. This is crucial for a non-sticky powder. Transfer the cooled mixture to a powerful blender or spice grinder. Add the tamarind, salt, and hing. Grind in short pulses to a coarse powder. Avoid grinding continuously as it can release oils and make the podi clump together.

5. 5

   Transfer the ground karam podi to a plate and let it cool for another 10-15 minutes to release any heat from grinding. Store in a clean, dry, airtight glass jar. It stays fresh for up to a month at room temperature.