SAMBAR

INGREDIENTS FOR SAMBAR:

• Toor dal - 1 cup
• Turmeric powder - 1/4 tsp
• Tamarind - a lemon sized ball
• Onions (chopped) -  2 medium sized
• Tomatoes - 2 medium sized
• Potato - 1 medium sized
• Carrot  - 1no
• Green chillies (sliced)- 3 nos
• Okra (Ladies fingers) - 5 nos, cut into 1" pieces
• Green beans - 6 nos,cut into 2" pieces
• Egg plant - 3, small sized
• Curry leaves - a sprig.
• Chopped Coriander leaves - 2 Tbsp chopped.
• Salt - 1 tsp or to taste.
• Garlic paste - 1/2 tsp
• Water - 3-4 cups.

INGREDIENTS FOR SAMBAR POWDER:

• Corianderpowder - 1 tsp
• Chana dal - 1 tsp
• Urad dal -1/2 tsp
• Cumin seeds - 1 tsp
• Asafetida - 1/4 tsp
• Red chilly powder - 2 tsp or  according to taste
• Black pepper - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Methi(fenugreek) seeds - 1/4 tsp

INGREDIENTS FOR SEASONING:

• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 1 pinch

METHOD:

• Pressure cook Toor dal with sliced onion and garlic paste by adding pinch of turmeric powder and enough water.
• When it is cooked, mash it well.

• Wash and dice Tomatoes,Potato,Carrot, and Eggplants.
• Pressure cook these with Okra, Green chillies and Green beans.
• Heat a small pan and roast the sambar powder ingredients on low flame. 
• Soak tamarind in warm water for 15 minutes. Get pulp using 1/2 cup of water.
• Now mix the dal, vegetables and ground paste together.
• Boil for 5 minutes. 
• Add the tamarind pulp, salt. Stir. Add more water if needed.
• Boil for another about 5 minutes.
• In a deep pan, Heat oil.
• Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, and curry leaves, 
• Garnish Sambar with chopped coriander leaves.
• Close the vessel with lid and leave it for sometime.
• Sambar is ready to serve.

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