Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar

Step 1: To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready

Step 2: Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder

Step 3: Add 1 cup of water and pressure cook for 2 whistles

Step 4: Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked

Step 5: Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles

Step 6: After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat

Step 7: Allow the pressure to release naturally

Step 8: Once released, open the pressure cooker and mash the dal well using a potato masher

Step 9: Add the cooked dal into the Murungai Keerai Sambar masala and stir well

Step 10: Check the salt and adjust accordingly

Step 11: Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke

Step 12: Add the asafoetida and curry leaves and turn off the heat

Step 13: Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat

Step 14: Transfer the Murungai Keerai Sambar to a serving bowl and serve hot

Step 15: Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner

Step 16: You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice