Sambar

Servings: 8
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Ingredients
  • 1 cup Tuvar dal
  • ⅓ cup Moong dal
  • 3 Tomatoes (medium, cut into fourths)
  • 2 tbsps Ginger (crushed)
  • 2 tsps Raw peanuts (coarsely crushed)
  • 2 tsps Salt (or to taste)
  • 1 tbsp Sugar (substitute 2 tbsp gor)
  • ½ tsp Red chili powder (or to taste)
  • 1 tsp Garam masala
  • 1 tsp Ground coriander/cumin mix
  • 1 tbsp Lemon juice (substitute 1 tsp tamarind pulp)
  • 2 cups Mixed vegetables (peas, finely chopped potatoes, chopped onion, chopped carrots, cauliflower florets, finely chopped eggplant, chopped tomatoes, cubed dudhi, drumstick pieces)
  • ¼ cup Green coriander (finely chopped, for garnish)
  • 1 tbsp Grated coconut (for garnish)
Instructions
  1. Combine the dals and wash.
  2. In a pressure cooker, place the dals and tomatoes, add 3 cups of water, cover and pressure cook on medium-high for 5 whistles (15 minutes in IP)
  3. Let cool before opening.
  4. Once opened, blend with a hand blender, adding water as needed to make a thin soup consistency.
  5. Do the tempering in a large saucepan, heat oil on medium, add red chillies, cinnamon and cloves.
  6. When color begins to change add mustard, as it crackles, add the remaining tempering ingredients, stir and carefully pour the dal.
  7. Add all of the remaining ingredients including 2 cups of preffered vegetables.
  8. Bring to a boil, lower heat and simmer for at least one hour.
  9. The vegetables should also be cooked.
  10. Garnish with chopped coriander and grated coconut.
  11. Serve with idli and yogurt and coconut chutneys. Can also drizzle sweet tamarind chutney(recipes under "chutneys & pickles").
  12. Note: can use special sambar masala and skip the coriander powder and garam masala.
Tempering
Ingredients
  • 3 tbsps Oil
  • 3 Dry red chilies
  • 2 Cinnamon sticks (1 inch)
  • 4 Cloves
  • 1 tsp Mustard seeds
  • ⅛ tsp Fenugreek seeds
  • ½ tsp Cumin seeds
  • ½ tsp Turmeric
  • ¼ tsp Asafoetida (hing)
  • 8 Curry leaves