Sambhar

INGREDIENTS

• 200gms Toor Dal
• 200-250gms of cleaned and cut vegetables – pumpkin, brinjal, radish, carrot, drumsticks, lady’s finger, onions/shallots, tomatoes, French beans.
• 1 Tbspn of tamarind, soaked
• 1 – 2 Tbspn of Sambar Powder
• 1 Sprig of Curry Leaves
• 1 Tbspn of Panchphootan
• Pinch of Asafoetida
• 2 Dry Red Chilli

METHOD

• Boil  the toor dal with water, little turmeric and salt, in a pressure cooker.
• Once the dal becomes soft, add all the vegetables and allow to boil in the pressure cooker. A single whistle should be enough.
• When the pressure cools down, open the lid and check the consistency. Add water if necessary.
• Add the sambhar powder along with the tamarind pulp (obtained from the previously soaked tamarind) and let it boil on a medium flame, for around 5-10 minutes.  Keep stirring occasionally.
• In another pan, add some oil. Once it gets hot enough, add the panchphootan. As soon they crackle, add the dry red chilli, asafoetida and the curry leaves.
• Pour this tempering into the sambar and cover with a lid.
• Stir well . Sambhar is ready to be served !