Sambar
Servings:
4
Prep Time:
15 minutes
Cook Time:
40 minutes
Difficulty:
Medium
Ingredients
- 0.75-1 cup toor dal, washed
- 3-4 cups water for dal
- 0.25-0.5 tsp turmeric
- 3-5 vegetables (drumstick, carrot, potato, brinjal, beans, radish, okra)
- Small lemon-sized tamarind ball
- 0.5-0.75 cup warm water for tamarind
- 2-3 tbsp sambar powder
- 0.5-1 tsp Kashmiri red chili powder
- 1-2 tsp jaggery, optional
- 1-2 tbsp oil or ghee for tadka
- 1 tsp mustard seeds
- 0.5 tsp urad dal
- 0.25-0.5 tsp methi (fenugreek) seeds
- 2-4 dry red chilies, broken
- 1 sprig curry leaves
- 0.25 tsp hing (asafoetida)
- 1-2 tbsp coriander leaves, chopped
- Salt to taste
Instructions
- Pressure cook toor dal with turmeric, salt and 3 cups water for 3-4 whistles until mushy
- Mash well and set aside
- Heat 1 tbsp oil in pot, add 0.25 tsp methi and let turn slightly golden
- Add small onions and tomato, sauté till tomatoes turn mushy
- Add chosen vegetables, sauté 2-3 minutes
- Add turmeric, chili powder, sambar powder, salt
- Sauté briefly then add 1.5-2 cups water, cover and cook till vegetables tender
- Add mashed dal and some rinsing water
- Pour in strained tamarind extract, mix well
- Add jaggery if using
- Simmer 10-15 minutes till sambar thickens and flavors blend
- Heat 1-2 tbsp oil/ghee in small pan, add mustard seeds and let splutter
- Add urad dal, methi, dry red chilies, curry leaves, hing and fry till fragrant
- Pour this tadka over simmering sambar, add coriander leaves and turn off
- Serve hot with dosa, idli, vada, pongal or rice