Sambar

This is one of the regular and popular curry in our house. We enjoy it with rice, idli, dosa and even with chapathis. My husband says sambar should be renamed as vegetable soup. Sambar mixed curd and rice makes a super combo. Similarly we also love Kuthari choru + sambar + mathi fry...

Ingredients

Toor daal - 1 cup

Vegetables (cleaned, washed & cut in desired shape) - 2 cups

Sambar powder - 3 tbsp (I use Brahmin's)

Coconut oil - 1 tbsp

Tamarind - size of a lemon (soaked in some water for 10 min and extract the juice)

Salt - as per taste

Turmeric powder -  a pinch

Small onions - 3-4

Tomato - 2 (cleaned and diced)

For tempering

Coconut oil - 1 tbsp

Mustard seeds - 1/2 tsp

Asafoetida powder - 1/2 tsp

Dried chilly - 2

Curry leaves - 1 sprig

Sambar powder - 1 tsp

Method

Wash and clean toor daal under running water. Pressure the cleaned dal with 3 cups of water, a pinch of turmeric powder and salt. Cook till its done (I normally cook for 1 whistle on high flame, and 4 whistles on low flame). Let the pressure gets released. After that, open the lid and smash the dal.

Meanwhile clean and cut all the veggies. Heat a kadai, add 1 tbsp of oil. Once hot, add the small onion and the veggies. Let is saute for a while. Sprinkle some salt. Now add 2 tbsp sambar powder and saute till a nice aroma comes. Add the tamarind extract and the diced tomatoes. Saute till tomatoes starts to lose its shape. Now add the sauteed veggies to the cooked dal, add some more water if required. Let it boil. After that, reduce the flame and let the veggies get cooked well.

Tempering

Once sambar is cooked well, take another pan and heat 1 tbsp of coconut oil. Once hot, crackle mustard seeds. Add dried chilly, curry leaves and saute for a while. Now sprinkle the sambar powder & asafoetida powder and immediately switch off the stove. Stir in this to the sambar mixture. Keep it closed for sometime for the flavours to set in.