Set Dosa, Udupi Sambar and Coriander Chutney

Ingredients

• 1 cup Toor Dal (Rinsed well)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking dal)
• 2 cup Mixed Vegetables (Cubed pumpkin, ash gourd, and drumsticks)
• 1 inch piece Tamarind (Seedless, small lime-sized)
• 1 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Coconut Oil (For roasting masala)
• 1 tbsp Chana Dal
• 1 tsp Urad Dal
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 5 pcs Dried Red Chillies (Byadgi variety recommended; 4 for masala, 1 for tempering)
• 0.5 tsp Asafoetida (Divided; 1/4 tsp for masala, 1/4 tsp for tempering)
• 0.5 cup Fresh Grated Coconut
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Wash the toor dal thoroughly. Place it in a pressure cooker with 3 cups of water and the turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • Allow the pressure to release naturally. Open the cooker and whisk the dal until smooth. Set aside.
2. 2

   Prepare the Fresh Sambar Masala

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add chana dal, urad dal, coriander seeds, cumin seeds, and fenugreek seeds. Roast for 2-3 minutes until aromatic and lightly golden.
   • Add 4 dried red chillies and roast for another 30 seconds, being careful not to burn them.
   • Add 1/4 tsp asafoetida and the fresh grated coconut. Continue roasting, stirring constantly, for 3-4 minutes until the coconut is fragrant and turns a uniform light brown.
   • Turn off the heat and let the mixture cool completely. Once cool, transfer to a grinder. Add a few tablespoons of water and blend to a very smooth paste.
3. 3

   Cook Vegetables and Combine Sambar

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems included)
• 0.5 cup Mint Leaves (Packed)
• 2 pcs Green Chili (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 clove Garlic (Optional, for a pungent flavor)
• 2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Ice Cold Water (As needed for grinding)

Instructions

1. 1

   Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.

2. 2

   Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.

3. 3

   Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.

4. 4

   Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.