Sambar

• •0.5 cup toor dal (split pigeon peas)
• •1.5 cup water, for cooking dal
• •0.3 teaspoon turmeric powder
• •2 cup mixed vegetables, chopped into 1-inch pieces (e.g., drumstick, brinjal, pumpkin, carrot, beans, okra)
• •1 onion, medium, finely chopped
• •1 tomato, medium, chopped
• •1 small lemon-sized ball tamarind, seedless, soaked in 0.5 cup warm water for 15 minutes
• •3 tablespoon sambar powder (store-bought or homemade)
• •1.5 cup water, for sambar
• • to taste salt
• •0.5 teaspoon jaggery or brown sugar (optional, for balance)
• •0.3 cup fresh coriander leaves, chopped, for garnish
• •1 tablespoon ghee or vegetable oil, for tadka
• •1 teaspoon mustard seeds
• •0.5 teaspoon cumin seeds
• •2 large dried red chilies, broken
• •1 sprig curry leaves
• •0.3 teaspoon asafoetida (hing) powder

Instructions

1. 1

   Rinse the toor dal thoroughly. In a pressure cooker, combine the rinsed dal with 1.5 cups of water and 0.25 teaspoon of turmeric powder. Cook for 3-4 whistles or until the dal is very soft and mushy. Mash it lightly with the back of a spoon and set aside.

2. 2

   While the dal cooks, extract tamarind pulp: Squeeze the soaked tamarind in the warm water to release its pulp. Strain the liquid through a fine-mesh sieve, pressing down on the solids to extract as much pulp as possible. Discard the fibrous residue. You should have about 0.5 cup of thick tamarind extract.

3. 3

   In a large pot or Dutch oven, combine the chopped mixed vegetables, chopped onion, and chopped tomato. Add the remaining 1.5 cups of water and bring to a boil. Reduce heat and simmer until the vegetables are tender-crisp, about 8-10 minutes. Avoid overcooking, especially for drumsticks or okra.

4. 4

   Add the mashed dal, tamarind extract, sambar powder, and salt to taste to the pot with the vegetables. If using, add the jaggery or brown sugar. Stir well to combine. Bring the sambar to a gentle boil, then reduce heat and simmer for 10-12 minutes, allowing the flavors to meld. The sambar should have a medium-thick consistency; add more hot water if it's too thick.

5. 5

   Prepare the tadka (tempering): In a small pan, heat the ghee or oil over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until the chilies darken slightly and the curry leaves become fragrant. Finally, add the asafoetida powder and stir quickly for 5 seconds.

6. 6

   Pour the hot tadka directly into the simmering sambar. Stir gently. Remove from heat.

7. 7

   Garnish with fresh chopped coriander leaves before serving. Serve hot with steamed rice, idli, dosa, or vada.

Chef's Tips

• 💡For best flavor, use good quality sambar powder. Homemade sambar powder is ideal, but a good store-bought brand works well. You can adjust the quantity based on your spice preference.
• 💡Choose a variety of vegetables for a richer flavor and texture. Root vegetables like carrots and potatoes, gourd vegetables like bottle gourd, and even green beans work wonderfully.
• 💡The tanginess from the tamarind is crucial. Adjust the amount of tamarind extract to your liking. If you don't have fresh tamarind, use 1.5-2 tablespoons of good quality tamarind paste diluted in water.
• 💡Allowing the sambar to rest for 15-30 minutes before serving lets the flavors deepen. It often tastes even better the next day!
• 💡To prevent okra from becoming slimy, sauté it separately in a little oil until it loses its sliminess before adding it to the sambar with other vegetables.