Buttermilk Sambhar

Ingredients

• Yogurt (Dahi) 2 1/2 cups (500 g)
• Turmeric (Haldi) ½ tsp
• Salt 2 tsp or to taste
• Pumpkin (Kaddu/Sitaphal-red or green), peeled and chopped 2 cups (200 g)
• Senjne ki Phali (drumstick) scraped and cut 3” pcs. 1-2
• Fenugreek seeds (Methi dana) 1 ½ tsp ]
• Husked Black Gram (Dhuli Urad daal) 2 tsp ]
• Husked Bengal Gram (Channa daal ) 2 tsp ]
• Coriander seeds (Sabut dhania) 2 tsp ] dry roast and grind to a paste with water
• Asafoetida (Heeng) ½ tsp ]
• Whole red pepper (Sabut lal Mirch) 3 ]
• Ginger, chopped 1 tsp ]
• Coconut, grated 2 tbsp ]
• Clarified butter (Ghee) 1 tbsp
• Mustard seeds (Rai) 1 tsp
• Whole red pepper (Sabut lal Mirch) 2
• Curry leaves (Kadhi patta) 1 sprig
• Onions, chopped ½ cup
• Coriander leaves (Hara Dhania) for garnish

Preparation

• Beat yogurt smooth, mix in the turmeric, salt and the paste.

• Heat ghee and add mustard, peppers and curry leaves. When the seeds splutter, add onions and saute till a light brown.

• Add the vegetables, stir-fry till glossy and add enough water, to cover.

• Bring to a boil, lower the heat, cover and cook till vegetables are tender.

• Add the dahi mixture, bring to a boil, and simmer for 3-4 minutes.

• Serve hot garnished with the hara dhania.