Murungai Keerai Sambar Recipe – Drumstick Leaves Sambar

Ingredients

• 1 cup Arhar dal (Split Toor Dal)
• 1 cup Tamarind Water
• 200 grams Drumstick Leaves (Moringa/Murungai Keerai)
• 1 Mooli/ Mullangi (Radish) cut into dices
• 1 cup Pearl onions (Sambar Onions) halved
• 2 tablespoons Sambar Powder
• Salt to taste
• 1 tablespoon Ghee
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/2 teaspoon SSP Asafoetida (Hing)

Steps

1. To begin making the Murungai Keerai Sambar Recipe – Drumstick Leaves Sambar, first prep all the ingredients and keep them ready.
2. Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder. Add 1 cup of water and pressure cook for 2 whistles.
3. Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked.
4. Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat.
5. Allow the pressure to release naturally. Once released, open the pressure cooker and mash the dal well using a potato masher.
6. Add the cooked dal into the Murungai Keerai Sambar masala and stir well. Check the salt and adjust accordingly.
7. Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke. Add the asafoetida and curry leaves and turn off the heat.
8. Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat.
9. Transfer the Murungai Keerai Sambar to a serving bowl and serve hot.
10. Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner. You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice.