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  By- Deepa Sujesh

this recipe is made with moong dal. Very light recipe which is easy to digest.
Lentils and Veggies
⅓ cup split moong dal (cherupayar paruppu)
1 onion, chopped
1 tomato, chopped
1 sprig curry leaves
2 cups vegetables of your choice
(I used 1 carrot, 1 brinjal,drumstick,potato etc)
1 teaspoon coconut oil
Curry leaves
Dry red chillies - 2
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
⅛ teaspoon fenugreek seeds
a big pinch of asafoetida
2 teaspoon sambar powder (home made)
½ teaspoon turmeric
curry leaves and coriander leaves, chopped
Pressure cook the ingredients listed under Lentils and Veggies with enough water Switch off the flame and allow the cooker to release its pressure naturally. Set aside.
Heat the oil in a pan and add in the mustard seeds when the oil is hot. Add cumin seeds and the fenugreek seeds,curry leaves,dry red chillies. Let the seeds splutter. Add in the asafoetida. Add ½ cup of water to the pan. After adding the water, add in the sambar powder,turmeric powder and salt. Let it cook for 3 minutes so the masala powders gets fully cooked.
Add in the boiled lentil mixture and mix well. If you think the sambar is too thick, then add ½ a cup of hot water to the pan.
Let it simmer on low flame for a couple of minutes. Add in coriander leaves and switch off the flame

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