Pesarattu, Vegetable Sambar and Palli 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

• 1 cup Raw Peanuts
• 1 inch ball Tamarind (Seedless)
• 5 piece Green Chilies (Adjust to your spice preference)
• 4 piece Garlic Cloves
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (As needed for grinding)
• 2 tbsp Sesame Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 2 piece Dried Red Chilies (Broken into halves)
• 10 piece Curry Leaves
• 0.25 tsp Hing

Instructions

1. 1

   In a heavy-bottomed pan, dry roast the raw peanuts on low-medium heat for 7-8 minutes, stirring continuously. Roast until they become fragrant, develop small brown spots, and the skins start to blister. Transfer to a plate and let them cool completely. Once cooled, rub the peanuts between your palms to remove the skins. Discard the skins.

2. 2

   While the peanuts cool, soak the tamarind ball in 1/4 cup of hot water for about 10 minutes. Squeeze the tamarind well to extract a thick pulp. Strain the pulp to remove any fibers and set aside.

3. 3

   In a blender or mixie jar, add the roasted and skinned peanuts, green chilies, garlic cloves, tamarind pulp, and salt. Grind into a coarse paste without adding any water first. Then, add water 1 tablespoon at a time and grind again until you achieve a thick, slightly coarse chutney. Transfer the chutney to a serving bowl.

4. 4

   Prepare the tempering (tadka). Heat sesame oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the urad dal and fry until it turns light golden brown (about 30-40 seconds).

5. 5

   Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices. Immediately pour this hot tempering over the ground chutney.

6. 6

   Mix the tempering into the chutney thoroughly. Let it rest for 5 minutes for the flavors to meld. Serve the Palli Pachadi with hot idlis, dosas, uttapam, or steamed rice.