'Kolambo' is a Konkani version of sambar and is a wonderful dish that's filled with a range of veggies and lentils. This dish integrates these ingredients to produce a velvety texture that sets well with whatever

KOLAMBO (TEMPLE STYLE SAMBHAR).

Components.

1/2 cup split pigeon peas, cleaned, soaked for 20 minutes and drained.
1 little potato, peeled and cut into 1 inch pieces.
1 long light green brinjals, cut into 1 inch pieces.
4-5 French beans, cut into 1 inch pieces.
1 mall carrot, peeled and cut into 1 inch pieces.
100 grams drumsticks, stringed and cut into 2 inch pieces.
1/4 tsp turmeric powder.
1 tablespoon oil.
1/4 tsp mustard seeds.
1/4 tsp asafoetida (hing).
8-10 curry leaves.
1-2 dried red chillies.
Salt to taste.
1 small tomato, chopped.
1 tablespoon chopped fresh coriander leaves.
1/2 tbsp ghee.
Steamed rice to serve.
Masala paste.
1 tablespoon oil.
1 tablespoon split Bengal gram (chana dal).
1 tablespoon split skinless black gram (sabut urad dal).
2 tablespoons coriander seeds.
1/4 tsp fenugreek seeds (methi dana).
3/4 tsp cumin seeds.
4-5 cloves.
3/4 cup scraped fresh coconut.
4 dried red chillies.
1 lemon sized tamarind ball.
1/2 tsp turmeric powder.

Technique.

1. Put the pigeon peas in a pressure cooker, add potato, brinjals, French beans, carrot, drumsticks, 3-4 cups water and turmeric powder and blend well. Cook under pressure for 2 whistles.
2. Meanwhile, to make the masala paste, heat oil in a non-stick shallow pan. Add split Bengal gram, split skinless black gram, coriander seeds, fenugreek seeds, cumin seeds and cloves and sauté till fragrant. Take the pan off the heat and enable to cool slightly.
3. Put the coconut in a grinder container. Include dried red chillies, tamarind, roasted spices, turmeric powder and 1 cup water and grind to a great paste.
4. Open the cooker once the pressure has actually lowered completely. Lightly mash the cooked gram mixture.
5. To make the tempering, heat oil in a deep non-stick pan. Include mustard seeds and let them splutter. Include asafoetida and curry leaves and mix well. Include the dried red chillies and the masala paste and sauté till the oil separates.
6. Include the cooked gram mixture, salt, 1 1/2 cups water, mix and cook till it concerns a boil.
7. Add tomato, coriander leaves and ghee and mix well. Cook for 2-3 minutes.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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