Sambar

Ingredients

• toor dal (pigeon peas).25 cup
• mixed vegetables (drumsticks, carrots, pumpkin).5 cup
• small piece of tamarind1 piece
• sambar powder2 tbsp
• turmeric powder.25 tsp
• oil1 tbsp
• mustard seeds.5 tsp
• dry red chili1 piece
• A pinch of asafoetidaAs needed
• A few curry leavesAs needed
• SaltTo taste
• Fresh coriander leavesFor Garnish

Instructions

1. 1

   Step 1

   Cook 1/4 cup of toor dal (pigeon peas) with 1 cup of water, 1/4 tsp of turmeric powder, and a few drops of oil in a pressure cooker until soft and mushy.

2. 2

   Step 2

   In a separate pot, cook 1/2 cup of mixed vegetables (like drumsticks, carrots, and pumpkin) with water until tender.

3. 3

   Step 3

   Soak a small piece of tamarind in warm water and extract the juice.

4. 4

   Step 4

   Add the tamarind extract, 2 tbsp of sambar powder, and salt to the cooked vegetables. Let it simmer for 5-7 minutes.

5. 5

   Step 5

   Add the cooked dal to the vegetable mixture and mix well. Adjust the consistency with water if needed.

6. 6

   Step 6

   Prepare a tempering by heating 1 tbsp of oil and adding mustard seeds, a pinch of asafoetida, a dry red chili, and a few curry leaves.

7. 7

   Step 7

   Pour the tempering over the sambar and stir.

8. 8

   Step 8

   Garnish with fresh coriander leaves and serve hot with rice or idli.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sambar can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.