Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India. You can have this sambhar as soup too or have it with idli, menduvada, dosa or whatever you like. I enjoyed it so much as south Indian meals has special place in my heart. Hope you’ll like this dish.
- Toor daal – ½ Cup
- Drum sticks – 5
- Water – for boiling daal and vegetables (appx. 3-4 cups)
- Cauliflower, bottle guard, carrot, potatoes – 2cup
- Turmeric powder – ½ TSP
- Salt – As per taste
- Oil – 3 TBS
- Onion – 1 Large
- Cumin and mustard seeds – 1 TSP
- Asafatida – 3 Pinches
- Red chili powder – 1 & ½ TSP
- Coriender powder – 1 & ½ TSP
- Garam masala – 2 TSP
- Sambhar masala – 4 TBS
- Tamarind juice – 4 to 5 TBS
- First boil daal and drumsticks adding turmeric powder and salt to it with 2 cups of water and give 5 whistles to it.
- Then boil other vegetables adding 2 Cups water with 1 whistle.
- When these both are done boiling, keep aside and take oil to one pan.
- Let it hot oil then add cumin and mustard seeds to it.
- Let it crack and then add asafetida to it.
- Add onion to it and sauté it for 3 minutes until light golden brown.
- Now add red chili powder, coriander powder, garam masala and sambhar masala to it.
- Mix well and add boiled daal and vegetables to it.
- Add tamarind juice. (Soak 2TBS of tamarind in warm water for 1hour and then smash it with figure and take out its juice)
- Let it boil for 5 to 7 minutes and then serve it hot.