50 grams toor dal
4 big finely chopped tomatoes
1 big chopped onion
1 cup chopped bottle gourd
4-5 pods of garlic
2 tsp sambar powder
1/2 cup grated coconut
pinch of mustard seeds
2 tsp finely chopped coriander
salt to taste
3 tsp oil
1 finely chopped green chilli
10-12 curry leaves
1/4 tsp urad dal
Soak the toor dal for half an hour, then pressure cook for 4 whistles.
In a pan heat oil, and add the mustard seeds. Once it splutters add the urad dal.
Now add the onions, bottle gourd, and chilli. Sauté till onion becomes transparent.
Add the tomatoes. Sauté till the tomatoes are cooked and mashed well.
Add the salt and sambar powder mix well and close the pan.
Add the cooked dal and needed water. Close for some time.
In a mixer jar grind the coconut and garlic to a fine paste and add them to the boiling sambar. Close the pan for another two minutes.
Turn off the flame, mix well and garnish with coriander leaves.