Cowpea Vegetable Sambar

Servings : 2 - 3 

Ingredients:

Content	Quantity	Comment
Cowpea	¼ cup	Soaked for 2 hours
Baby carrots	3-4	Chopped into circles
Radish	1 medium	Chopped into circles
Toor dal / masoor dal	4 tbsp
Tomato	1 medium	Chopped
Water	As required
Sambar powder	2 tbsp	More if you want more spicy
Curry leaves	1 sprig
Mustard	1 tsp
Hing / asafoetida	¼ tsp
Oil	1 tbsp
Coconut	3-4 tbsp	Desiccated
Jaggery	½ tbsp
Salt	To taste
Tamarind paste	1 tbsp

Method:

Pressure cook cowpea, carrots and radish together and dal with tomato for 3-4 whistles. Remove and mash the dal tomato mixture well. Mix dal and vegetables. Grind coconut, jaggery, sambar powder together and add this mixture to the dal and vegetable mixture. Add salt, curry leaves and tamarind paste. Add water (let the sambar be a bit thick, don't add too much water). Bring the mixture to a boil and simmer for 5 minutes. Temper it with mustard and hing. 

                   

                   

                   

Serve hot with rice, ragi balls,....

Note:

1. If you do not have already made tamarind paste, soak a lemon size tamarind in warm water for 5-10 mins and strain.

2. If you are using market available tamarind paste, add a bit less salt as the market available tamarind paste already contains salt.