Minapa Vada, Vegetable Sambar and Allam Pachadi

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

• 100 g ginger (peeled and roughly chopped)
• 30 g tamarind (seedless, about the size of a small lemon)
• 50 g jaggery (powdered or grated)
• 10 pcs dry red chilies (for the chutney base, adjust to your spice preference)
• 3 tbsp sesame oil (divided)
• 2 tsp urad dal (divided)
• 1 tsp chana dal
• 1 tsp salt (or to taste)
• 0.25 tsp turmeric powder
• 0.5 cup hot water (for soaking tamarind)
• 0.5 tsp mustard seeds (for tempering)
• 10 pcs curry leaves (for tempering)
• 0.25 tsp hing (asafoetida, for tempering)
• 1 pcs dry red chili (for tempering, broken into two)
• water (for grinding, as needed)

Instructions

1. 1

   Prepare the tamarind and ginger: Soak the tamarind in 1/2 cup of hot water for 20 minutes. After soaking, squeeze the tamarind well to extract all the pulp. Discard the fibers and seeds, and set the pulp aside. While the tamarind soaks, peel and roughly chop the ginger.

2. 2

   Sauté the ingredients: Heat 2 tbsp of sesame oil in a pan over medium heat. Add the chana dal and urad dal (1 tsp) and fry until they turn light golden, about 1-2 minutes. Add the dry red chilies and sauté for another 30 seconds. Add the chopped ginger and sauté for 4-5 minutes until it becomes fragrant and loses its raw smell. Turn off the heat and let the mixture cool down completely.

3. 3

   Grind the chutney: Transfer the cooled ginger mixture to a blender jar. Add the tamarind pulp, grated jaggery, salt, and turmeric powder. Grind everything to a thick, smooth paste. Add a tablespoon of water at a time only if needed to help with grinding.

4. 4

   Make the tempering: Heat the remaining 1 tbsp of sesame oil in a small pan for the tempering. Add the mustard seeds and let them splutter. Add the remaining 1 tsp of urad dal and fry until it turns golden. Add the broken dry red chili, curry leaves, and hing. Sauté for a few seconds until the curry leaves are crisp.

5. 5

   Combine and serve: Pour the hot tempering over the ground chutney. Mix well. Let it sit for at least 30 minutes for the flavors to meld. Serve with idli, dosa, or pesarattu.