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Sambar

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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine Indian
Servings 3 People

Ingredients
  

  • 1/2 Cup Toor Dal (split pigeon peas)
  • 1 Tbsp Chana Dal (Split chickpeas)
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Dry Grated Coconut
  • 1/4th Tsp Methi Seeds (Fenugreek seeds)
  • 1/2 Tsp Red Chili Powder
  • 1 1/2 Tsp Readymade Sambar Powder
  • 1 Tsp Tamarind Paste
  • 4 Tsp Sugar
  • 3 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Turmeric Powder
  • 2 Stalk Of Curry Leaves
  • 3-4 Bora Chilies
  • 1/4th Tsp Asafoetida
  • 3 Cup Water
  • Salt

Vegetables:

  • 3-4 Small Eggplant
  • 2 Medium Onion (1/2 Cup)
  • 2 Drum Sticks

Instructions
 

  • Cook the toor dal (split pigeon peas) in a pressure cooker adding double the water.
  • In a roasting pot, dry roast chana dal (Split chickpeas), fenugreek seeds, coriander seeds, grated coconut till they become golden brown. Add coconut at the end as it takes less time to roast.
  • Puree it finely in the blender along with red chili powder adding little water.
  • Chop eggplant, drumstick (3 inch size). Julian onions.
  • In a pot add 1 cup water. Add all the chopped vegetables. Cover it and cook for 10 minutes.
  • Add tamarind paste and cooked dal.
  • Add the puree and readymade sambar masala.
  • Add sugar, salt and water. Let it come to a boil.
  • In a different pot, heat oil and add mustard seeds. When mustard seeds starts to sputter, add turmeric powder, asafoetida, red chilis and curry leaves.
  • Add the above tadka to sambar. Let it boil for 5 minutes on low heat. Serve hot.

Notes

The vegetables I have used in the sambar are the ones my family prefer. You can also use red pumpkin, carrot.