Ingredients:                                                                                                                                                                                                            (Serves – 4)

  • Toor dal – 200 grams
  • Water – 1000 ml
  • Tamarind – 20 grams
  • Turmeric powder – 2 grams
  • Salt – 10 grams or to taste
  • Mixed vegetables (drumstick, carrot, pumpkin, brinjal, tomato) – 400 grams, chopped

 

For spice paste:

  • Dry red chilies – 15 grams
  • Coriander seeds – 25 grams
  • Cumin seeds – 5 grams
  • Black pepper – 3 grams
  • Grated coconut – 30 grams

 

For tempering:

  • Oil – 30 ml
  • Mustard seeds – 5 grams
  • Curry leaves – 10 grams
  • Asafoetida – 1 gram

 

Method:

  • Wash and pressure cook toor dal with turmeric powder and 500 ml water until soft. Mash well and keep aside.
  • Dry roast red chilies, coriander seeds, cumin seeds, black pepper, and grated coconut until aromatic. Grind to a smooth paste using little water.
  • Soak tamarind in warm water and extract the juice.
  • In a pot, add chopped vegetables, tamarind water, salt, and enough water to cook the vegetables. Boil until vegetables are tender.
  • Add cooked dal and ground spice paste. Mix well and simmer for 10 to 12 minutes.
  • Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and asafoetida.
  • Pour the tempering over the sambar and mix gently.
  • Serve hot with rice or idli.

 

Prep time – 20 minutes              Cook time – 30 minutes                      Total time – 50 minutes