Sambar

1. 1

   Step 1

   • a.In a pressure cooker, add the rinsed and soaked toor dal, turmeric powder, and 1.5 cups of water.
   • b.Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy.
   • c.Once the pressure releases, open the cooker and mash the dal lightly with the back of a ladle. Set aside.

   TIPSoaking the dal for 30 minutes helps it cook faster and more evenly.
2. 2

   Step 2

   • a.In a large pot or pan, add the mixed vegetables, onion, and tomato.
   • b.Pour in 2 cups of water, add salt, and bring to a boil.
   • c.Cover and cook on medium heat for 8-10 minutes, or until the vegetables are tender but still hold their shape.

   TIPAdd harder vegetables like carrots and drumsticks first, and softer ones like pumpkin later to ensure even cooking.
3. 3

   Step 3

   • a.Add the mashed dal to the pot with the cooked vegetables.
   • b.Stir in the sambar powder, tamarind paste, and optional jaggery.
   • c.Add another 0.5 cup of water if the sambar is too thick. Mix well.
   • d.Bring the sambar to a gentle simmer and let it cook for 5-7 minutes for the flavors to meld together.
4. 4

   Step 4

   • a.Heat coconut oil in a small pan (tadka pan) over medium heat.
   • b.Once the oil is hot, add the mustard seeds and let them splutter.
   • c.Add the dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for 30 seconds until fragrant.

   TIPBe careful not to burn the spices; the tempering should be aromatic, not bitter.
5. 5

   Step 5
6. 6

   Step 6

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