Classic South Indian Sambar

A hearty and tangy lentil stew made with toor dal and a blend of vegetables, tempered with mustard seeds and curry leaves. This nutritious and comforting dish pairs perfectly with rice or idli.

Steps

1. Rinse toor dal thoroughly and pressure cook with 1.5 cups water and turmeric until soft (about 3-4 whistles). 2. Soak tamarind paste in 1/4 cup warm water, extract juice, and keep aside. 3. In a pot, heat oil and add mustard seeds, dried red chili, and curry leaves. Let them splutter. 4. Add chopped vegetables and sauté for 2-3 minutes. 5. Pour in 1/2 cup water and cook vegetables until tender. 6. Add cooked dal, tamarind juice, chopped tomato, sambar powder, and salt. Mix well. 7. Let the sambar simmer for 10-15 minutes on low heat, stirring occasionally. 8. Garnish with fresh coriander leaves and serve hot with rice or idli.

1/4 cup toor dal (split pigeon peas) 1 cup mixed vegetables (carrot, drumstick, pumpkin) 1 small tomato, chopped 1/4 tsp turmeric powder 1 tbsp tamarind paste 1 tsp sambar powder Salt to taste 1 tsp mustard seeds 1 dried red chili A few curry leaves 1 tsp oil 2 cups water Fresh coriander leaves for garnish