Peerakkai sambar (Ridge gourd)

Ingredients:

  Toover Dal______________1cup ( tuvaram paruppu)
  Peerakkai(Ridge gourd)_______300 gm

 Green chilies ____________2 nos   ( slit lengthwise)

 Tomatoes_______________3 nos   ( medium, diced)

 Chilly Powder___________1 1/2 tsp

 Coriander Powder________1tsp

 Turmeric Powder_________1/4 tsp

 Tamarind  Water__________Juice squeezed from Lemon size    
 tamarind soaked in 1cup of water

 Jeera Powder_____________1 tsp

 Curry leaves_____________few

 Coriander leaves__________few

 For tempering:

Mustard seeds.....................1tsp
Fenugreek seeds..................1/2 tsp
Jeera....................................1/2 tsp
Asafoetida...........................1/4 tsp
Oil.......................................1tbsp

METHOD:
    

     

  Firstly  take the cooker  add 1 cup of of Toor dal.and to that add 4 cups of water. Cook dal for one whistle and simmer it for 3 minutes.
  
Take another cooker and heat in normal flame.

Then add 2tsp oil, green chillies, onions, Peerakkai and saute it for 2 to 3 minutes. 
                  

  Now add tomatoes and salt,turmeric, Jeera powder ,Chilly powder, Coriander powder and mix it well .
                

                             

  Now add Tamarind juice ,2 cups water and close the cooker lid.
  After one whistle,simmer for 2 minutes and  switch it off.

  After the cooker is cooled, remove the lid, add cooked dal
  (add water if you need) and boil for 2 minutes.                            

                        

                      Now add Curry leaves and Coriander leaves.
                      
   For tempering:
                                

 Heat 2 tsp oil in a small pan, add mustard seeds followed
by the rest of the ingredients. When they turn golden brown
add it into the cooked sambar.

 Mix well and garnish with some more  chopped coriander leaves.

Note:

  You can also use 11/2 sambar powder and jeera powder 
  instead of  Chili powder, Coriander powder added in this recipe.