Cabbage Turnip Sambar (Navilu kosina saru)

Ingredients

1/2 cup split pigeon peas (Toor dal or thogaribele)
1 large turnip (Navilukosu)

Masala
1/2 cup fresh or frozen shredded coconut (kayee thuri)
2 tsp chillie powder (Kharadapudi)
1/2 tsp turmeric powder (Arishina)
2 tsp MTR sambar powder (MTR sambarpudi)
1tsp tamarind paste or liquid
(Hunisehuli)

1 tsp brown sugar or jaggery (Bella)

Salt to taste
Seasoning

2 or 3 tsp oil (Enne)
1tsp mustard seeds (Sasuve)
2 red chillies (Ona menasu)

  

 1 stalk curry leaves (karibevu)                                                     1 pinch asafetida(ingu)

                                                    

Method
Wash the split pigeon peas or toor dal (Bele), peel and slice the turnip.Take a pressure cooker pan add split pigeon peas, turnip and 2 cups of water. Cook until 1 or 2 whistle. Let it cool down.
In a blender, add shredded coconut, chillie powder, turmeric powder, MTR sambar powder, tamarind paste or liquid and brown sugar or jaggery (Bella). Blend the all ingredients till smooth.
Place a pot or pan on the stove. pour oil, when oil heats up add mustard seeds, chillies, curry leaves and asafetida (ingu) into it.Then add grind masala into the seasoning stir for few seconds, now add cooked pigeon peas and turnip bring it to boil.Then turn off the stove. Your sambar is ready to eat with Roti or Chapathi or Rice or Dosa or Idli.
Serving size; 2 to 4