Kolambo (Temple Style Sambhar)

Ingredients

• ½ cup split pigeon peas, washed, soaked for 20 minutes and drained
• 1 small potato, peeled and cut into 1 inch pieces
• 1 long light green brinjal, cut into 1 inch pieces
• 8-10 French beans, cut into 1 inch pieces
• 1 small carrot, peeled and cut into 1 inch pieces
• 100 grams drumsticks, stringed and cut into 2 inch pieces
• ¼ teaspoon turmeric powder
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ¼ teaspoon asafoetida (hing)
• 8-10 curry leaves
• 1-2 dried red chillies
• Salt to taste
• 1 small tomato, chopped
• 1 tablespoon chopped fresh coriander leaves + for garnish
• ½ tablespoon ghee
• Steamed rice to serve
• Masala paste
• 1 tablespoon oil
• 1 tablespoon split Bengal gram (chana dal)
• 1 tablespoon split skinless black gram (sabut urad dal)
• 2 tablespoons coriander seeds
• ¼ teaspoon fenugreek seeds (methi dana)
• ¾ teaspoon cumin seeds
• 4-5 cloves
• ¾ cup scraped fresh coconut
• 4 dried red chillies
• 1 lemon sized tamarind ball
• ½ teaspoon turmeric powder

Method

1. Put pigeon peas in a pressure cooker, add potato, brinjal, French beans, carrot, drumsticks, turmeric powder and 3-4 cups water and mix well. Cover the cooker and cook under pressure for 2 whistles. 
2. Meanwhile, to make the masala paste, heat oil in a non-stick shallow pan, add split Bengal gram, split skinless black gram, coriander seeds, fenugreek seeds, cumin seeds and cloves and sauté till fragrant. Take the pan off the heat and allow to cool slightly.
3. Put coconut in a grinder jar, add dried red chillies, tamarind, roasted spices, turmeric powder and 1 cup water and grind to a fine paste. 
4. Open the cooker once the pressure has reduced completely. Lightly mash the cooked gram mixture.
5. To make the tempering, heat oil in a deep non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves, dried red chillies and the masala paste and sauté till the oil separates. 
6. Add the cooked pigeon pea mixture and salt. Rinse the grinder jar with 1½ cups water and add, mix well and cook till it comes to a boil. 
7. Add tomato, coriander leaves and ghee and mix well. Cook for 2-3 minutes.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.