Honeydew melon sambhar

Ingredients

• 3 fistfuls of Toor Dal (Kandi Pappu)
• 1 cup of honeydew melon peeled and cut into pieces (approx.)
• 1 or 2 Tomatoes, chopped into pieces
• A few Curry Leaves
• A handful of Cilantro
• ½ teaspoon Mustard Seeds
• ¼ teaspoon Cumin Seeds
• 1 teaspoon Oil
• A pinch of Turmeric
• A pinch of Asafetida (Inguva, Hing)
• 1 teaspoon Sambhar Powder
• 1 teaspoon Tamarind Pulp (or as required)
• 1 teaspoon Sugar
• 1 teaspoon Chili Powder
• Salt

You may like

Chickpea curry, the super gourmet vegan recipe

Preparation

• Pressure cook toor dal until it's done. Keep aside.
• In a bowl heat the oil and add mustard seeds. When they splutter add cumin seeds and fry for 2 seconds.
• Then add curry leaves + tomatoes + melon pieces + turmeric + sambhar powder + asafetida to the bowl and stir well.
• Add the chili powder too if using. Add a small amount of water just to soak the melon pieces, cover and leave the bowl for some time on medium flame.
• After some time check if the melon pieces are soft (don't let it turn too soft and mushy).
• If they are soft, add the cooked dal along with tamarind pulp and sugar and stir well.
• Add some more water and let the sambhar cook for some time more until it comes to a boiling point. Add salt and cilantro and mix well.