Sambar

Ingredients

Mixed vegetable pack (ready to cook)*                750 grams

Tomato                                                              1

Green chilies                                                      2

Diced shallots                                                    1/2 cup

Small onion, finely chopped                               1

Toor Dal,                                                           1/4 cup

Garlic                                                                4 cloves

Coconut oil                                                        2 tbsp

Mustard seeds                                                    1/2 tsp

Whole chili

Curry leaves

Filtered juice from tamarind (the size of a gooseberry)   1/4 cup

[To see how to prepare this, check out my Ginger Curry Recipe]

Spices**:

Turmeric powder            1/2 tsp

Chilli powder                  1 tbsp

Coriander powder           1 tbsp

Jeera powder                 1/2 tsp

Fenugreek powder          1/2 tsp

Asafetida powder           1/2 tsp

Salt, to taste

NOTE:

*In case of unavailability, use a desired mixture of drumsticks, snake guard, lady's finger, eggplant, yam, potato, beans and a green banana. All the vegetables, whether ready to cook or not, must be chopped to roughly the same size.

**Substitute spices with instant sambar mix masala.

Preparation:

In a pressure cooker, cook toor dal in two cups of water with some turmeric and salt (until two whistles). Once depressurized, mash the dal and add the vegetables, tomato, green chilies and shallots. Add three cups of water and close to cook (till two whistles). Open the pressure cooker, add spices, tamarind juice and salt. For more gravy, add a desired amount of water. Mix well and boil for 5 minutes.

In a separate pan, heat oil and pop mustards. Sauté the whole chili, curry leaves and onion until brown. Add this to the pressure cooker. Transfer to a dish and garnish with fresh coriander leaves. Sambar is ready.

Serve with idly, dosa, vada or plain rice. Thank you :)