Pachai payaru sambar

 

Ingredients

    Green gram[Pachai payaru]– 1 cup
    Ridge gourd [peerkangai] – 1
    Tomato -1 [chopped]
    Shallots - 6
    Dry red chilli - 1
    Green chilli - 1
    Garlic – 2 [mashed]
    Curry leaves – 1 spring
    Mustard seeds – 1 tbsp
    Urad dal – ½ tbsp
    Bengal gram – ½ tbsp
    Turmeric powder – ¼ tsp
    Red chilli powder – ¼ tsp
    Jaggery – ½ tbsp [grated]
    Asafetida a pinch
    Oil – 2 tbsp
    Salt to taste
    Water as needed

For roasting and grinding ingredients

    Fenugreek seeds – 1 tbsp [dry roast & grind separately]
    Coriander seeds - 1 tbsp
    Cumin seeds – 1 tbsp
    Peppercorns – 4
    Heat pan then dry roast above ingredients & grind to fine or coarse powder

Method

    Dry roast green gram & wash. Boil in pressure cooker for 4 to 5 whistles.
    Wash, peel & chop Ridge gourd.
    Heat oil in a pan add mustard seeds & let it splutter. Add Bengal gram, urad dal & sambar onion sauté till soft.
    Add garlic, green chilli, dry chilli, & curry leaves sauté. Then add fenugreek powder, asafetida sauté gently.
    Add tomato sauté till soft. Add Ridge gourd, turmeric & red chilli powder sauté well. Add water & cook till soft.
    Add boiled green gram mix well. Then add freshly ground cumin, coriander & pepper powder sauté well & let it boil.
    When boiling add jaggery mix well & cut off heat. Serve hot with rice, roti, idli or dosa.