Kerala Sambar

Wash 150g toor dal thoroughly and pressure cook with 400g water and 2g turmeric powder for 3-4 whistles until very soft and mushy. Mash well and set aside.

Soak 20g tamarind in 100g warm water for 15 minutes. Squeeze out the pulp and strain, discarding the fibrous residue.

In a large pot, combine 150g drumstick, 100g brinjal, 100g pumpkin, 100g shallots, 15g green chili, 3g turmeric powder, 20g sambar powder, and 250g water. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 10-15 minutes.