Fresh Peas - 1/2 kg
Capsicum - 1 big
Tamarind - 1 slightly big lemon size
Sambar powder - 4 tsps
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Curry leaves - few
Salt - as required
Coriander leaves for garnishing
Mustard seeds for seasoning - 1 tsp
Toor Dal- 1 cup
Remove the fresh peas from the pods and cut the capsicum into small cubes and then wash them nicely.
Keep 1 cup Toor Dal in the pressure cooker and cook.
Make a thick tamarind extract.
Now place the tamarind water on the gas and put the fresh peas and capsicum pieces.
Add salt, sambar powder, turmeric powder,hing and curry leaves and allow it to boil.
After the vegetables are cooked nicely, add the pressure cooked Toor dal and mix nicely.
Let the sambar boil for 5 more minutes and then add coriander leaves and mix nicely.
Now remove the cooked sambar from the fire and season with mustard seeds in 2 tsps of oil.
The peas and capsicum sambar is now ready for consumption with any dry vegetable curry of your choice or any raita of your choice.