Tomato Onion Uthappam, Vegetable Sambar and Mint Chutney

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

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.