Sambar Recipe

Method

• Wash 1/2 cup toor dal and place it in a pressure cooker with 2 cups of water, salt to taste, and 1/2 teaspoon turmeric powder. Close the lid.
• Cook for one whistle on high heat. Reduce the heat to low and cook for 8-10 minutes. Turn off the stove and let the whistle set.
• Open the lid and pour tamarind paste. Using a spatula mix all ingredients together. Set aside the cooked dal.
• Prepare the vegetables while the dal is cooking. (eggplant, carrots, drumstick, pumpkin, Peeled shallots- 10-12 shallots - peel and cut these vegetables to your preferred size)
• In a pot, mix all the vegetables, 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon turmeric powder together.
• Cook the vegetables, covered, over medium heat until they are soft for about 8-10 minutes.
• Take a big bowl and heat 3 tablespoons of oil/ghee over medium heat. Add 1 teaspoon mustard seeds, 3-4 whole dry red chilies, and 15-20 curry leaves to the heated oil and let them crackle for 2-3 seconds.
• Add 1/2 cup of finely chopped onion and cook till transparent (4-5 minutes).
• Add the freshly cut tomatoes and cook for 4-5 minutes
• Cook for another 3-4 minutes after adding 2 tablespoons of sambar powder. If the masala is too dry, add some water. In this bowl, mix the cooked dal and vegetables and stir well.
• On medium-low heat, add more water according to your taste, and cook the sambar for 10-12 minutes. Remove the saucepan from the heat.
• Make the tempering when the sambar is done. In a small bowl, heat 1 tablespoon of vegetable oil. Add 1 teaspoon mustard seeds, 2-3 entire dry red chilies, and 10-12 curry leaves to crackle for 4-5 seconds after the oil is hot.
• Stir well after pouring the tempering over the sambar. Serve immediately.