Jain Sambhar | Sanjeev Kapoor Khazana

Ingredients

1 cup boiled pigeon peas

2 tablespoons oil

1½ teaspoon mustard seeds

5-7 curry leaves

1 medium tomato, finely chopped

6-8 French beans, finely chopped

1 medium drumstick, cut into 2 inch pieces and boiled

½ medium bottle gourd, peeled and cut into cubes

¼ teaspoon turmeric powder

1½ teaspoons red chilli powder

1 teaspoon sambhar masala

Salt to taste

1 teaspoon sugar

1 teaspoon split black gram

3 red button chillies

1 tablespoon chopped fresh coriander leaves

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add 1 teaspoon mustard seeds and let it splutter. Add curry leaves and tomato, mix and cook for a minute. Add French beans, drumsticks and bottle gourd, mix and cook for a minute.

2. Add turmeric powder, 1 teaspoon chilli powder, sambhar masala, salt and sugar and mix well. Add some water, mix, cover and cook till vegetables are half done.

3. Add boiled pigeon peas and some water, mix and cook till vegetables are fully done.

4. For tempering, heat remaining oil in a non-stick tempering pan. Add black gram and cook till golden. Add remaining mustard seeds and red button chillies. Remove from heat, add remaining chilli powder and add the tempering to prepared sambhar.

5. Add chopped coriander and mix well. 6. Serve hot.