Ingredients
Number of Servings: 4 servings
Serving Size: 1 bowl (150 ml)
- Toor dal (pigeon peas): ⅓ cup (about 60g)
- Tamarind pulp/Tomato paste: 1½ tbsp
- Mixed vegetables (carrot, drumstick, beans, pumpkin, etc.): 1 cup (chopped)
- Onion (small, sliced): ½ medium
- Tomato (chopped): 1 small
- Green chilies (slit): 1 (optional)
- Turmeric powder: ¼ tsp
- Sambar powder: 1 tbsp
- Water: 2 cups (adjust for desired consistency)
- Salt: To taste
- Oil: 1 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
- Asafoetida (hing): A pinch
- Dried red chilies (optional): 1 small
- Fenugreek seeds (optional): ¼ tsp
- Fresh coriander leaves: 1 tbsp (chopped)
Preparation
Wash the toor dal thoroughly and pressure cook with 1 cup of water and a pinch of turmeric powder for 3-4 whistles, or until soft. Mash the dal and set aside.
In a medium pan, cook the chopped vegetables (except tomato) in ½ cup water with a pinch of salt and turmeric until tender.
Add chopped tomato, tamarind pulp/tomato paste, and sambar powder to the cooked vegetables. Simmer for 5 minutes.
Mix in the mashed dal, stirring well. Add more water to adjust the consistency.
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves, dried red chilies, asafoetida, and fenugreek seeds. Stir for 30 seconds.
Pour the tempering into the sambar and mix thoroughly.
Simmer the sambar for another 5 minutes to blend the flavors. Adjust salt if needed.
Garnish with fresh coriander leaves before serving.
Notes
- Adjust tamarind pulp to your taste preference for tanginess.
- For a thinner sambar, add more water but ensure the flavors remain balanced.
- Avoid overcooking vegetables to retain their texture and nutrients.
- Use a mix of toor dal and masoor dal for added flavor and nutrition.
- Skip the oil and dry roast tempering or temper in tomato paste for a low-fat option.
