Sambar is a tasty South Indian dish made with lentils and vegetables in a flavorful, tangy gravy. First, cook toor dal until soft. In a pan, fry mustard seeds, curry leaves, and onions. Add vegetables, tomatoes, and sambar powder, and cook until the vegetables are soft. Mix the cooked dal and tamarind water, and let it simmer. Garnish with coriander leaves and serve hot with idli, dosa, or rice for a delicious meal.
Ingredients
- 200 grams Toor dal
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 teaspoon Narpa Turmeric Powder
- 2 drumsticks (cut into pieces)
- 1 carrot, chopped
- 5-10 French beans
- 4 tablespoons oil
- 1 tablespoon mustard seeds
- 1/2 tablespoon urad dal
- 1 tablespoon cumin seeds
- 1/2 tablespoon fenugreek seeds
- 1 tablespoon Narpa Jeera Powder
- Salt to taste
- 3 or more tablespoons Narpa Sambhar Powder
- 3-4 tablespoons tamarind water (soak tamarind in hot water until soft, mash, and sieve)
- 1/2 cup chopped coriander leaves
Steps
- Wash 200 grams Toor dal.
- In a pressure cooker, combine dal, 1 teaspoon turmeric powder, 1 chopped onion, 1 chopped tomato, and 2-3 cups of water.
- Cook on medium heat for 4-5 whistles or about 20 minutes.
- Heat 4 tablespoons oil in a pan.
- Add 1 tablespoon mustard seeds, 1 tablespoon cumin seeds, 1/2 tablespoon fenugreek seeds, and 1/2 tablespoon urad dal. Let them crackle.
- Add chopped onions, green chilies, dry red chilies, curry leaves, a pinch of asafoetida, and salt. Fry until onions turn golden brown.
- Add 2 chopped tomatoes to the tempering. Cook until soft.
- Add 3 tablespoons Narpa Sambhar Powder and 1 tablespoon Narpa Jeera Powder. Mix well.
- Add drumsticks, carrots, and French beans. Add water until it just covers the vegetables.
- Cover and cook until the veggies are 80-90% done.
- Add the cooked dal to the vegetables. Adjust the consistency with water.
- Add 3-4 tablespoons tamarind water and 1/2 cup chopped coriander leaves.
- Let the sambhar boil until it reaches the desired consistency.
- Serve hot with idlis.