SAMBAR

Cuisine: South Indian

Ingredients:

Toor dal (Red gram dal) – 1 cup

Water - 2 cups

Tamarind – lemon-sized

Salt – as required

Chilli powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Sambar powder – 1 teaspoon

Ginger garlic paste (optional) – ½ teaspoon

Onion (chopped) – 2

Green chillies (slit) – 2

Carrot (chopped into circles) – 1

Beans (chopped) – 3

Drumstick (chopped into 3 inch pieces) – 1

Tomato (chopped) – 3

Radish (chopped into circles) – 1

Coriander leaves – 1 tablespoon

Seasoning:

Oil – 1 tablespoon

Garlic – 10 cloves

Mustard seeds – ¼ teaspoon

Cumin seeds – ¼ teaspoon

Dry red chillies – 2

Curry leaves – 1 sprig

Method:

Wash the toor dal and pressure cook for 3 whistles along with 2 cups of water. Soak tamarind for 10 minutes and extract the juice and keep aside. Then mash the cooked dal and add all the chopped vegetables, salt, chilli powder, turmeric powder, sambar powder, ginger garlic paste and tamarind extract to it. Add some water and pressure cook for 1 whistle. In a pan, heat oil and add mustard seeds and cumin seeds. After they splutter, add garlic cloves and dry red chillies. Once they turn golden brown, add curry leaves. Add this seasoning to the cooked sambar and mix. Garnish with coriander leaves and serve hot along with rice.