Sambar

Sambar, also known as lentil vegetable and stew is a popular south Indian dish. It is healthy as well as nutritious being rich in protein and also other nutrients, vitamins, minerals as it is made from both lentils and vegetables. Sambar served with rice or idli makes up for a complete meal.

Ingredients

• 1.5 cup Mixed vegetables, cut into medium pieces (refer notes)
• 1 cup yellow pigeon peas/ toor dal
• 1/4 cup tamarind pulp
• 1/2 tsp asafoetida powder
• 2 tbsp coriander leaves, finely chopped
• 1.5 tbsp sambar powder
• salt to taste
• water as required

For tempering

• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 strand curry leaves
• 2 dry red chilies

Method

• Pressure cook toor /yellow pigeon pea with water, 1/4 tsp of turmeric powder and salt (4- 5 whistle). Once pressure settles, open the cooker and add the vegetables, which are slow to cook like potatoes.
• Meanwhile in a frying pan; add 1 tbsp of coconut oil add chopped ladies finger, small onion and sauté till it become transparent, followed by chopped tomato; cover and cook on a medium flame for 2 minutes. Keep aside.
• Next add tamarind pulp to cooked dal and potato, stir and simmer on low flame for some more time, add salt if needed. Add fried shallots, ladies finger and tomatoes. Mix everything well and bring to boil.
• Sprinkle asafoetida powder and simmer for a minute. Remove from flame and keep aside.
• For tempering, heat oil in a pan, splutter mustard seeds, add dry red chilies and curry leaves.
• Pour it over the sambar. Mix well. Garnish with chopped coriander leaves. Serve hot.

Notes

Veggies used for Sambar :

• Drumsticks : 1, cut lengthwise
• Lady’s finger/okra : 5-6, cut into 2″ pieces
• Potatoes : 1 large, cubed
• Tomato : 1 medium, chopped
• Small Red Onions/Shallots/Pearl onions : Handful (cut into half)