Made with AI
Classic South Indian Sambar
Ingredients
- toor dal (split pigeon peas)1 cup
- water4 cups
- mixed vegetables (carrot, drumstick, eggplant, okra)1 cup
- onion1 medium
- tomato1 medium
- sambar powder2 tablespoons
- turmeric powder1 teaspoon
- mustard seeds1 teaspoon
- dried red chilies2 pieces
- curry leaves10 leaves
- tamarind paste1 tablespoon
- oil1 tablespoon
- salt1 teaspoon
- chopped coriander leaves2 tablespoons
Instructions
- 1
Rinse the toor dal thoroughly and add it to a pressure cooker with 2 cups of water and the turmeric powder. Cook for 3-4 whistles or until the dal is soft and mushy.
- 2
While the dal is cooking, chop the mixed vegetables, onion, and tomato.
- 3
In a large pot, add the mixed vegetables, onion, and tomato along with 2 cups of water. Cook on medium heat until the vegetables are tender (about 10-12 minutes).
- 4
Once the dal is cooked, mash it well and add it to the pot with the cooked vegetables. Mix thoroughly.
- 5
Add the sambar powder, tamarind paste, and salt. Stir well and let the mixture simmer for 8-10 minutes, allowing the flavors to blend.
- 6
In a small pan, heat the oil. Add mustard seeds and let them splutter. Then add dried red chilies and curry leaves. Fry for a few seconds until aromatic.
- 7
Pour this tempering over the simmering sambar and mix well.
- 8
Simmer the sambar for another 2-3 minutes. Adjust salt and consistency as needed by adding more water if required.
- 9
Turn off the heat and garnish with chopped coriander leaves.
- 10
Serve hot with steamed rice, idli, or dosa.
