SAMBAR

Ingredients

·         Toor dal  ¼ cup

·         Tamarind pulp: 1 tablespoon

·         Turmeric powder: ¼ teaspoon

·         Sambar powder: 1 tablespoon

·         Oil: 1 teaspoon

·         Mustard seeds: ¼ teaspoon

·         Fenugreek seeds: a pinch

·         Curry leaves: 5-6 leaves

·         Hing: a pinch

·         Vegetables (choose any or a combination, diced): ½ cup (carrots, radish, drumsticks, pumpkin, brinjal, okra, etc.)

·         Small onion  2-3, peeled

·         Tomato: 1 small, chopped

·         Salt: to taste

·         Coriander leaves: for garnish

Instructions:

·         Rinse the toor dal thoroughly.

·         In a pressure cooker, add the dal, 1 cup of water, and turmeric powder. Cook for 2-3 whistles until the dal is soft and mushy. Mash it well and set aside.

·         Soak the tamarind in a little warm water for 10 minutes. Extract the pulp and set aside.

·         In a pot, add the diced vegetables (carrots, radish, drumsticks, etc.), onion, and chopped tomato.

·         Add 1 cup of water, a pinch of turmeric, and salt. Cook until the vegetables are tender.

·         Once the vegetables are cooked, add the mashed dal to the pot.

·         Add the tamarind pulp and sambar powder. Mix well and let it simmer for about 10-15 minutes until the raw smell of tamarind and sambar powder goes away. Adjust the consistency with water if needed.

·         In a small pan, heat the oil.

·         Add mustard seeds and let them splutter.

·         Add fenugreek seeds, curry leaves, and hing. Fry for a few seconds until aromatic.

·         Pour the tempering over the simmering sambar.

·         Garnish with chopped coriander leaves.

·         Serve hot with dosa.