Sambar is a spicy lentil gravy with variety of vegetables. Sambar accompanies many South Indian meals, like dosa, idli, rice. One can say South Indian meal is not complete without Sambar.
1/2 cup Toovar Dal.
1 tbsp oil.
1 tbsp Ghee
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek seed (methi)
1/4 tsp mustard seeds (rai)
Pinch of asafoetida (hing)
1/4 tsp Turmeric powder.
1/2 tsp Kashmiri mirchi (Chilli powder)
10-12 curry leaves
4 dry whole red chilies.
1 Onion cubbed into big pieces.
1 large tomato cubed in small pieces
1-½ cup mixed vegetables cubed (carrot,potatoes,brinjal,pumkin,drumstics,french beans, )
2 tbs tamarind pulp.
1 tbs grated Jaggery.
1 tbs Everest sambar masala.
Salt to taste.
Wash and soak dal in about 2 cups of water for 10 minutes or longer.
In pressure cooker add soaked dal, about 2-1/2 cups of water cook on medium high heat for 6to 7 whistles..
Dal should be soft and mushy.
Mix dal well enough so there are no lumps. If dal is thick add up to 1 cup of water.
Heat the oil in a pan.
Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves, and then stir for a few seconds.
Add turmeric powder,chilli powder and sambar masala.
Stir fry for a minute.Add onions and fry.
Add mixed vegetables,mix well .
Add 1/2 cup water,cover and cook till vegetables become tender.
Add tomatoes,cook for a minute more.
Add cooked dal to this mixture,add salt,tamarind pulp and jaggery, mix well with light hand.
Cover and let simmer on slow flame for 5 mins.
Top up with ghee.Remove in a serving bowl.
Serve hot with dosa, idli or steamed rice.
Happy Cooking !!!