Zucchini adds a delicious touch to the traditional sambar. This is a regular family favourite!
Toor Dhall – 1/2 cup
Turmeric – 1/8 tsp
Zucchini – 1 chopped into slices and halved
Tamarind Concentrate – 1 tsp
Sambar Powder – 2 tsp
For the tadka (tempering):
First cook the toor dhall with a pinch of turmeric and 1 & 1/2 cups of water in the pressure cooker. Cook unril you hear the first whistle, then simmer and cook for 15-20 min. Allow the cooker to cool naturally.The dhall should be well cooked and mushy.
Prepare the tadka in a separate pan. Heat the pan, add the oil. Once oil is heated, add mustard seeds, allow them to pop. Then add the chana dhall, uradh dhall, methi seeds, red chilli. Stir until the dhalls turn slightly brown. Then add the curry leaves and the chopped Zucchini. Stir and cook the zucchini. At first keep the heat at med-high. Add a pinch of salt to help the zucchini cook. Cover and cook until it is well caramelized (browning; this gives a good flavour. but do not burn). Stir and cook briefly at lower heat until zucchini softens a bit. Now add 1/2 cup of water, bring to a boil. Add tamarind concentrate and sambar powder. Bring to a boil again.
Now add the cooked dhall, boil while stirring intermittently. Huli is ready to serve!
Serve with hot rice.