Adamant Creeper (Pirandai) Sambar

Well, today's recipe is a basic sambar recipe with tender adamant creeper (pirandai)  grown in our home..I have already shared Pirandai Masala Tea and Pirandai Green Chilli Thovaiyal recipes in my blog n youtube channel..Have a look at it..Pirandai is rich in calcium n its benefits r immense when u take it on a regular basis..You can also have it in powdered form..Nowadays, plenty of organic shops r there which sells pirandai powder..When u r running out of veggies, just try this pirandai sambar n it will give a different taste..Now, let's make it.. 

RECIPE:

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Preparation Time:  10 mins

Cooking Time:  1 hr

Serves:  5-6 persons approx.

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INGREDIENTS: [1 cup=240 ml]

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Roasted Toor Dal -  1/2 cup

Pirandai - 3 to 4 branches, cleaned, peeled and chopped 

Shallots - 15, sliced

Green chilli -  3 big, slit

Tomato - 2 big, fine chopped

Water - 7 cups approx.

Salt - as req. 

To Temper: 

Coconut oil - 3 tbsp

Mustard seeds - 1 tsp

Dried red chilli - 3, torn 

Cumin  - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Curry leaves - 1 sprig

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Saunf Powder - 1 tsp

Coriander powder - 1.5 tsp

Crushed Organic Hing (Paal Kaayam) - 1 tsp

Coriander leaves - 1/2 handful chopped

WATCH HOW TO MAKE THE RECIPE:   .

METHOD:

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1. In a mud pot or vessel, add 3 cups of water, washed toor dal and cook in simmer for 45-50 mins or until well cooked.

2. Meanwhile, in another vessel, add 3 cups of water, pirandai pieces(I used leaves too), and cook in medium flame for 30 mins or until 50% cooked. Next, add the shallots, green chillies, tomato and cook for 10 more mins in medium flame.

3. Next,when the dal is wellcooked, mash it well, and add the cooked veggies. Add 1/2 to 1 cup more of water, salt, and mix very well. Cook for 5 more mins. 

4. In a small pan, add the 'to temper' ingredients one by one and mix in between in simmer without burning. Add the tempering to the dal mixture, mix well, add the coriander leaves, mix again and switch off the stove. Close with a lid, and serve after 5 mins. That's it!!

Your healthy Pirandai Sambar is ready to be served with hot rice n tiffins!! Njjoyy!!

NOTE:

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1. Use tender pirandai for the recipe. Else, you may find it hard to swallow and need to spit the skin.

2. If you are using tamarind, one big tomato is enough for the recipe.

3. You can also pressure cook the dal for 3-4 whistles.