Ingredients:
- Toor Dal - 1 cup cooked
- Oil – As neede
- Onion - 1 large peeled and chopped roughly
- Tomato - 2 chopped
- 2 drumsticks , cut into 3” pieces
- 1/2 cup bottle gourd (doodhi / lauki) cubes
- 2 1/2 tbsp tamarind (imli) pulp
- Green Chilli - 2 slit
- Brinjal - 1 chopped
- Carrot - 2 chopped
- Beans - 6 chopped
- Ladysfinger - 4 chopped
- Potato - 1 peeled and chopped
- Sambar Powder - 3 tblspn or to taste
- Garam Masala-1/2 tblspn
- 2 tsp chilli powder
- Salt to taste
- Coriander Leaves a small handful finely chopped
- Water as needed
For the tempering (tadka/chaunk) of Sambar
- 2-3 tbsp oil
- 2 to 3 dry red chillies
- 1 tsp mustard seeds/rai
- ¼ tsp fenugreek seeds/methi seeds (optional)
- a pinch or two of asfoetida/hing
- 2 to 3 cloves garlic - crushed lightly with the peels (optional)
- 12 to 15 curry leaves
Method
- First soak the tamarind in warm water for 30 mins. pick and rinse the dal in water well.
- Boil dal in 2.5 to 3 cups water in the pressure cooker for 8- 9 whistles on medium to high flame. the dal should become soft and mushy.
- Once the pressure settles down on its own, remove the lid.
- Heat oil and add in onion, chilli and tomato. Saute it for 2 mins.
- Add in all vegetables and saute it for 8 to 10 mins.
- Add in water, Cover it cook for 10 to 15 mins till the veggies is cooked.
- Now add in cooked dal, sambar powder, tamarind pulp,salt, red chilli powder, garam masala powder and mix well. Simmer this whole thing for 15 to 20 mins.
For tempering
- In a small pan, heat oil. Crackle the mustard seeds first.
- Add the fenugreek seeds, garlic, red chilies, asafoetida and curry leaves.
- Fry till the garlic turns a light brown and the red chilies change color. pour the whole tempering in the steaming hot sambar. close with a lid so that the flavors infuse for about 5-6 minutes.
- Later stir and then serve the vegetable sambar with steamed rice or idli or dosa or medu vada.
No comments:
Write comments