Pith Sambhar (ISKCON)

Pith Sambhar

Pith 3 cups (peeled and cut into moderate chunks)
Tuvar dhal 1/2 cup (cooked and mashed)
Tamarind small lemon size
Coconut 1/2 cup
Coriander seeds 2 tbsps
Oil 2 tbsps
Cumin seeds (jeera) 1 tsp
Fenugreek seeds (methi) 1/2 tsp
Jaggery 2 tsps
Salt 1 3/4 tsps
Dry red chillies 6 (to taste)
Green chillies 2 (slit)
Mustard seeds 1/2 tsp

Heat a tablespoon of oil in a pan. On moderate heat, fry the fenugreek seeds till light gold. Add the red chillies, coriander and cumin seeds and fry till well roasted. Then add the coconut and fry well. When cool, grind in a blender till a smooth paste adding a little water. Cook the pumpkin chunks till tender and keep aside. Soak the tamarind in a little water and squeeze out the juice. Cook the juice in a thick vessel, with a pinch of turmeric powder for several minutes. Add the dhal, salt, pumpkin bits, green chilli and the ground paste. Simmer till you get a semi-thick consistency and add a little water if necessary. Heat the remaining tablespoon of oil in a pan and add the mustard seeds. When it splutters, pour into the sambhar. Serve the sambhar hot with rice or roti.Pith Sambhar

Pith 3 cups (peeled and cut into moderate chunks)
Tuvar dhal 1/2 cup (cooked and mashed)
Tamarind small lemon size
Coconut 1/2 cup
Coriander seeds 2 tbsps
Oil 2 tbsps
Cumin seeds (jeera) 1 tsp
Fenugreek seeds (methi) 1/2 tsp
Jaggery 2 tsps
Salt 1 3/4 tsps
Dry red chillies 6 (to taste)
Green chillies 2 (slit)
Mustard seeds 1/2 tsp

Heat a tablespoon of oil in a pan. On moderate heat, fry the fenugreek seeds till light gold. Add the red chillies, coriander and cumin seeds and fry till well roasted. Then add the coconut and fry well. When cool, grind in a blender till a smooth paste adding a little water. Cook the pumpkin chunks till tender and keep aside. Soak the tamarind in a little water and squeeze out the juice. Cook the juice in a thick vessel, with a pinch of turmeric powder for several minutes. Add the dhal, salt, pumpkin bits, green chilli and the ground paste. Simmer till you get a semi-thick consistency and add a little water if necessary. Heat the remaining tablespoon of oil in a pan and add the mustard seeds. When it splutters, pour into the sambhar. Serve the sambhar hot with rice or roti.