Sambar Recipe

                                                     Sambar Recipe

For pressure cooker:

Put ½ cup toor dal in the cooker. 
Turmeric powder – ¼ tsp
Water – 2 cups Salt – to taste
oil-1/4 tsp

Vegitables:

Drumstick-1 no Small oinon-10 pieces
Cucumber-few cubes Carrot-1 Sliced
Brinjal-Few cubes Pumbkin-few cubes
Green Chilli-3 nos sliced Garlic-1 no
Tomato-2 nos
Soak a lemon-sized tamarind ball in water to get tamarind water.

For Sambar:

Sambar powder – 2 tbsp Mustard seeds – 1 tsp fenugreek seed – ¼ tsp Dry red chillies are to be used in the quantity of 2 or 3. asafoetida – 1/4 tbs Curry leaves – 1 sprig Oil – 1 tbsp Garnish by putting a few chopped coriander leaves at the end.

Method 

1. Cook the dal: After rinsing the toor dal, put it in the pressure cooker along with 2 cups of water and ¼ teaspoon   turmeric; cook for 3–4 whistles. Once it is cooked, mash it up and keep it aside. 2.Cook the vegetables: Put the vegetables in a vessel, add a bit of salt, and boil until they are tender but not breakdown. 3. Prepare tamarind water: Let tamarind sit in some warm water for 10–15 minutes. 4. Make the sambar: Pour tamarind water into the cooked vegetables and let them boil. Add sambar powder and salt. Let it simmer gently for 5–10 minutes so all the raw smell is gone. After that, put in the mashed dal and mix thoroughly. Simmer for another 5 minutes. Make sure the water is at the right level by thinning or thickening as needed. 5. Tempering (tadka): Put some oil in a small pan and let it heat up. Drop the mustard seeds in and wait till they start to crackle. Put methi seeds, some red chilies, a pinch of hing, and a few curry leaves into the pan. Make sure all sambar is covered with the tempering and mix it in well. 6. Garnish: Sprinkle chopped coriander leaves. 

Serving Suggestion: Serve hot with steamed rice, idli, dosa, or medu vada.