Sambar
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- Sambar
Ingredients
- ½ cup split pigeon peas (tuvar dal / arhar dal), soaked for 6 hours
- 1 medium-sized tomato, cubed
- 1 medium-sized onion, cubed
- 2 medium-sized brinjals, cubed
- 1 drumstick, cut into 3” long pieces
- 2-3 ladies’ fingers, cut into ½” long pieces
- 1 tbsp tamarind (imli) pulp
- 1 tsp unrefined salt
- 6-8 red chillies
- 1 tbsp coriander seeds (sabut dhania)
- 1 tsp fenugreek seeds (methi dana)
- 1 tbsp split pigeon peas (tuvar dal / arhar dal)
- 1 tbsp split Bengal gram (chana dal)
- 1 tbsp split skinless black gram (dhuli urad dal)
- 1 tsp turmeric (haldi) powder
- ¼ tsp asafoetida (hing)
- 1 tsp mustard (rai) seeds
- 6 curry leaves
- ¼ tsp asafoetida (hing)
Method
This oil free version of the South Indian staple can be teamed with rice, dosas, idlis, uttapams and vadas.
To prepare the sambar masala, dry roast all the ingredients until fragrant. Grind them to a fine paste in a blender with a little water. (You can also grind this into a powder (without adding water) in a larger quantity and keep it ready for future use). Keep aside.
Drain and rinse the dal. Pressure cook for 1 whistle and then for 10 more minutes on Simmer. Steam the vegetables separately for 5-6 minutes and add them to the dal. Then, add the tamarind pulp, sambar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafoetida. Add this to the sambar and simmer for 5 minutes. Serve hot.
Serves 8-10
