Moon dal             : 1/2 cup

Pumpkin              : 1/4 kg

Tamarind             : small gooseberry size

Tomato                : 1

Sambhar pdr        : 1tbsp

Turmeric pdr       : 1/4 tsp
Jaggery                : a very small pc (optional)

Salt as required

For seasoning

Ghee/oil               : 1 tsp

Mustard seeds      : 1 tsp

Curry leaves         : 1 sprig

Hing                     : a pinch

Wash and cook moong dal in a pressure cooker adding 2 cups of water. Mash it and keep aside.

Soak the tamarind in water and extract the juice or use 1/2 tsp of  tamarind paste.

Cut pumpkin into 1 inch long pieces and keep aside.

Cook the pumpkin and tomato in a pressure pan adding salt and turmeric pdr.  When it become soft add tamarind paste/juice to this, boil for 2 to 3 mins.  Then add the sambhar powder to this and boil again in a reduced flame for 3 or 4 mins. Now add the mashed dal and add water to this checking the consistency, it should be a little thin. You can add jaggery at this point, it will give a mild sweetness to the sambhar. When it starts boiling add coriander leaves and remove from flame.

Heat ghee in a kadai and add mustard seeds. When it pops up add curry leaves and hing to this. Pour this over the sambhar. Tasty sambhar is ready for idli or dosa!!

Variation:  If you are making onion sambhar,  just saute onion in a little onion and then follow the same method.