Sambar is a popular South Indian lentil-based stew that is typically served with dosa, idli, or rice.
Ingredients:
1 cup toor dal (split pigeon peas)
1 onion, finely chopped
2 tomatoes, finely chopped
2 tbsp tamarind paste
1 tbsp sambar powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal (split black lentils)
1 tsp chana dal (split chickpeas)
1 tsp ground turmeric
2-3 dried red chilies
2 cups mixed vegetables (such as okra, eggplant, pumpkin, and drumsticks)
Salt, to taste
2 cups water
2 tbsp oil
1/4 cup fresh cilantro, chopped
Instructions:
In a pressure cooker, add the toor dal, 1 cup of water, and a pinch of salt. Cook for 2-3 whistles or until the dal is soft and mushy.
Heat oil in a pan and add the mustard seeds, cumin seeds, urad dal, chana dal, and dried red chilies. Once the seeds start to pop, add the chopped onions and sauté until they are translucent.
Add the chopped tomatoes and sauté until they are soft and mushy.
Add the tamarind paste, sambar powder, turmeric, and mixed vegetables to the pan. Stir well and add 2 cups of water.
Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes or until the vegetables are cooked through.
Mash the cooked dal and add it to the pan. Stir well and add more water if the sambar is too thick.
Bring the sambar to a boil and then remove it from the heat. Add the chopped cilantro and stir well.
Serve hot with steamed rice, dosa, or idli.
Note:
You can also add some fried red chilies and curry leaves to the sambar for added flavor and texture. The vegetable you choose to add in sambar can vary depending on the season and your preference.
