Prep Time : 15 min
Cook Time : 30 min
Ingredients
1/2 cup toor dal / split pigeon pea
1 cup mixed vegetables (You can use combination of any or all of the below)
3) Add asafoetida and coriander powder. Fry for 1 more minutes. Add 1/4 cup of water and grind it to fine paste. Keep it aside.
1 cup mixed vegetables (You can use combination of any or all of the below)
- Carrots
- Okra
- Drumstick
- Potato
- Brinjal
1/2 tomato (medium)
1/2 onion (medium)
2 teaspoon tamarind pulp
1/4 teaspoon turmeric powder
1 teaspoon red chilly powder [Optional]
Salt
To Grind:
1 cup shredded coconut
1/2 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
2-3 garlic pods
1/4 teaspoon asafoetida
1 tablespoon coriander powder
1 tablespoon coconut oil
Few curry leaves
For tempering:
1 teaspoon coconut oil
1 sprig curry leaves
1 teaspoon mustard seeds
3 dried red chilly
Directions
1) Use a pressure cooker to cook the dal till it achieves a smooth consistency (3 to 4 whistles should be fine).
2) Heat oil in a pan in low flame and add coconut, fenugreek seeds, cumin seeds, garlic pods & curry leaves. Fry this until golden brown.
3) Add asafoetida and coriander powder. Fry for 1 more minutes. Add 1/4 cup of water and grind it to fine paste. Keep it aside.
4) Cook the vegetables with 1 cup of water, turmeric powder, red chili powder and salt.
5) If using okra, shallow fry it in oil separately in a pan.
6) Reduce the flame tamarind pulp. ground coconut paste, cooked dal and 1 cup of water. Now add okra and mix well. Bring to boil.
7) To add the finish touches, heat coconut oil in a pan and splutter mustard seeds. To this add the curry leaves and dried red chilli. Mix well. Add this to the Sambar. Serve hot with rice/ Idly/ Dosa.
Tip : To balance out excessive sourness from the tamarind, add 1 tsp jaggery / brown sugar .
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