sambar
2 cups
ingredients
toor dal - ¼ cup
water- 1 cup
garlic - 2 cloves
wood pressed groundnut oil - 1 tbsp
mustard seeds (rai) - ½ tsp
fenugreek seeds (methi dana) - 1/4 tsp
cumin seeds - ¼ tsp
curry leaves - 1 sprig
hing (asafoetida) - ¼ tsp
shallots (sambar onion) - 2 pc
green chilli - 1 pc
tomato - 1 pc
drumstick - 1 pc
carrot - ½ pc
brinjal (eggplant) - ½ pc
turmeric powder - 1 tsp
sambar powder - 1 tsp
tamarind - ½ tbsp
rock salt (pink Himalayan) - 1 to taste
coriander leaves - 1 sprig
steps to do
wash the toor dal thoroughly, drain the water and transfer to a pressure cooker.
add water and garlic and cook for 4 whistles or until the dal is cooked and soft.
in a separate pan, heat oil, add mustard seeds and allow them to splutter. add fenugreek seeds, cumin seeds, curry leaves, asafoetida, shallots, and green chili. saute until the shallots turn golden brown.
add the chopped tomato, drumstick pieces, carrot, brinjal, a pinch of salt, and turmeric powder and sambar powder. mix well.
add water, cover the pan, and cook the vegetables for 10 minutes or until they are tender. add the tamarind juice and boil for another 5 minutes.
add cooked toor dal to the pan. mix well and mash the dal slightly into the curry. boil the sambar for another 2 minutes.
adjust salt if needed. garnish with chopped coriander leaves.