Vegetable Uthappam with Chettinad Sambar

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking the dal)
• 2 tbsp Coriander Seeds
• 1 tbsp Chana Dal
• 1 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 1 tsp Cumin Seeds
• 1 tsp Black Peppercorns
• 5 pcs Dry Red Chillies (For the masala powder)
• 3 tbsp Grated Coconut (Fresh or desiccated)
• 1 tsp Sesame Oil (For roasting masala)
• 20 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 pcs Drumstick (Cut into 2-inch pieces)
• 1 pcs Brinjal (Small, quartered)
• 0.5 cup Yellow Pumpkin (Peeled and cubed)
• 15 pcs Sambar Onions (Peeled, also known as pearl onions)
• 1 pcs Tomato (Medium, chopped)
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Jaggery (Optional, to balance flavors)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 1 pcs Dry Red Chilli (Broken, for tempering)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Lentils

   • Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2. 2

   Prepare the Chettinad Masala

   • Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
   • Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
   • Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3. 3

   Cook the Vegetables and Tamarind

   • While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.