Preparation time: 10 Minutes | Cook time: 25 Minutes

Ingredients

Toor dal – 1 small glass

Turmeric powder – pinch

Tomato – 1

Onion – 1

Bendekayi – 1 cup

Sambar powder – 1 tbsp

Tamarind powder – ½ tbsp

Coriander leaves – ¼ cup

Lemon juice – 1 tbsp

Water – 3 glass

Oil – ½ tbsp

Salt to taste

For Tempering

Oil – 1 tbsp

Ghee – ½ tbsp

Mustard seeds – ½ tbsp

Curry leaves – 8

Method 

• Heat 1 tbsp of oil in a pan. Add washed and chopped bendekayi, lemon juice. Fry about 3 minutes. Takeout on to a plate. Keep it aside.( This step is to avoid stickiness of bendekayi)
• Wash toor dal twice and add it to a pressure cooker. Add 3 glass of water, turmeric powder, oil, medium size chopped tomato, medium size chopped onion, little coriander leaves and cook for 2 whistles.
• Once dal is cooked. Drain dal stock and mash dal completely. Add sambar powder, tamarind powder to dal. Mix well.
• Add Bendekayi and salt to dal. Mix well. Cook until bendekayi become soft on Medium flame.
• Tempering:Heat oil and ghee together in a pan. Add mustard seeds wait until it crackle then add curry leaves. Switch off the flame. Add this on top of cooked dal. Mix well. Takeout to a serving bowl.
• Garnish with coriander leaves.

Bendekayi Sambar is ready to serve with Rice.