Vegetable Dal/Sambhar

Ingredients:
Lentils (Toor Dal) 1cup
Yellow Squash 1/4
Raddish 1/4
Onions 1/2 medium size
Garlic 2-3 cloves
Tomato 1 medium size
Celery 1 stem
Baby Carrots 3-4
Curry Leaves 4-5
Mustard seeds 1Tbsp
Turmeric pwd 1tsp
Asafoteda(hing) 1tsp
Tamarind pulp 1tbsp
Jaggery(gudd) 1tsp
Sambhar masala 1tbsp(if unavailable,substitute with 1tsp each of corriander pwd,garam masala,jeera pwd,red chilli pwd)
For authentic sambar masala: take 1tbsp each whole urad dal,coriander seeds,methi seeds, 3 whole red chilies, 3-4 curry leaves and 1tbsp grated coconut. Grind to make a paste.
Red chilli whole 3-4
Salt To taste
Oil/Ghee 2-3 tbspFor tempering(Tadka)

Method:
Boil Lentils in a pressure cooker with 3 cups water, turmeric pwd, hing and salt.
While dal is boiling slice the onion, cut tomato, squash, raddish,carrots into small cubes. Cut celery in 1" pieces. Chop garlic.
Heat a pan, pour little oil, add mustard seeds, whole red chilli and curry leaves. When mustard seeds crackle add sliced onions and saute. Once onions are golden brown,add chopped garlic and saute. Add tomatoes and other vegetables and fry till tender. Then add sambhar masala and little salt.
When dal is boiled mix these vegetables with dal in the cooker along with tamarind pulp and jaggery. Bring to a boil again. Check consistency....if dal is too thick you can add more water.
Serve hot with steamed rice.

Tip: You can substitute vegetables according to your choice or whatever is lying in the fridge.
Celery substitutes drumsticks quite well as drumsticks are hard to find in US.

Asparagus

Ingredients:
Asparagus 12-15stems
Celery 1 stem(cut in 1" pieces)
Garlic 1clove
Mushrooms 1-2 medium size
Olive oil 1 Tbsp
Peppercorns 3-4 crushed
Lime 1/2 squeezed
Parsley 1Tsp Dried
Salt To Taste

Method:
Blanch Asparagus by first boiling in water for 3-4 min, then draining and refreshing in cold water. Keep aside.
Take a wok or saute pan and heat olive oil. Add crushed peppercons and garlic.
Add mushrooms, celery and asparagus and saute lightly. Sprinkle parsley and salt.
Take out from pan in a serving dish and add lime juice. Mix well. Serve hot or cold.