Vegetable Sambar

🛒 Ingredients

• Toor Dal (Split Pigeon Peas) 30 g · 103 kcal
• Mixed Vegetables (e.g., drumstick, carrot, potato, eggplant, tomato, onion) 100 g · 30 kcal
• Tamarind Pulp (concentrate) 5 g · 12 kcal
• Sambar Powder 6 g · 20 kcal
• Turmeric Powder 0 g · 2 kcal
• Jaggery (or brown sugar, optional) 1 g · 5 kcal
• Vegetable Oil 5 g · 45 kcal
• Mustard Seeds 1 g · 7 kcal
• Fenugreek Seeds 0 g · 1 kcal
• Dried Red Chillies 1 g · 3 kcal
• Curry Leaves 1 g · 1 kcal
• Asafoetida (Hing) 0 g · 1 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the Toor Dal thoroughly and pressure cook it with 2 cups of water and a pinch of turmeric until very soft and mushy, about 3-4 whistles. Mash it lightly.
2. Meanwhile, soak tamarind in 1/2 cup of warm water for 10-15 minutes, then extract the pulp and discard the solids. Keep aside.
3. In a large pot, combine the cooked dal, mixed vegetables, tamarind pulp, sambar powder, and turmeric powder. Add enough water to achieve a desired consistency.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender, stirring occasionally. Add salt and jaggery (if using) and stir until dissolved.
5. For tempering, heat vegetable oil in a small pan. Add mustard seeds and fenugreek seeds; let them splutter.
6. Then add dried red chillies, curry leaves, and asafoetida. Sauté for a few seconds until fragrant, then pour this tempering over the simmering sambar.
7. Stir well and let it simmer for another 2-3 minutes to allow the flavors to meld. Garnish with fresh cilantro before serving hot with rice, idli, or dosa.