Easy Sambar (With Sambar Powder & No Coconut)
Servings 8
Ingredients
- 1/2 cup toor dal
- 6-8 shallots peeled
- 1 tomato chopped
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
- 350 gm mixed sambar vegetables gourd, brinjal, drumstick, yam
- 1 lime pc tamarind soaked in 1/2 cup hot water
- 1 1/2 tbsp sambar powder I used Nirapara brand
- A small pc jaggery
FOR TEMPERING
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- A pinch of asafoetida/ hing
- 5-8 dried red chillies
- 1 sprig curry leaves
Instructions
- In a pressure cooker, combine the toor dal, turmeric, red chilli powder, salt, shallots and tomato. Add water just upto its level. Cook for one whistle. Allow the pressure to go by itself.
- In a chatti (earthern pot), add the sambar vegetables with little salt and water upto its level. Bring it to boil and cook till almost done.
- Pour in the prepared lentil mixture. Add the sambar powder. Squeeze in the tamarind juice - add more water if the tamarind still has its juice. Give a good mix.
- Add the jaggery as well, and simmer for a few minutes till the flavors are done. Adjust seasoning and switch off.
- For tempering, heat coconut oil. Splutter mustard seeds, add the rest of the ingredients. Fry briefly and add into the sambar.
- Allow the sambar to rest till serving. The more it sits, the better it tastes.