About the Recipe
It is a delicious traditional South Indian lentil and mix vegetable stew made using special spice powder. This sambar is a great side dish, easy to make and significantly served as a breakfast along with soft idli, vada, dosa or can have it with rice.
Ingredients
For Prepration :
½ cup split yellow lentils (toor dal), rinsed
Water, as required
Salt, enough to taste
2 tablespoons + 1 teaspoon oil
¼ teaspoon SPICEBAY® turmeric powder
3 ½ cups mixed vegetable chunks
15 fresh curry leaves, divided
3 green chilies, slit into half lengthwise
3 okra, trimmed and halved
1 medium tomato, chopped into chunks
3 tablespoons SPICEBAY® Iyengar Sambar masala
3 teaspoons tamarind paste
½ teaspoon SPICEBAY® Azzami Asafoetida powder (hing)
½ teaspoon jaggery (optional)
1 teaspoon SPICEBAY® black mustard seeds
5 dry red chilies, broken into halves
6 small shallots, peeled
Preparation
Preparation:
Step 1
Rinse dal thoroughly. Soak in 1 cup water for 15 minutes and drain. Pressure cook dal by adding 1 ¾ cup water, ½ teaspoon salt, 1 teaspoon oil and ¼ teaspoon turmeric powder.
Step 2
Cook for 5 minute at full pressure (cooker whistles when it reaches full operating pressure), or until dal is tender. Remove from heat and allow cooker to cool. Once cool, open and mash the dal using a whisk.
Step 3
To dal add chopped veggies with 2 cups water, green chilies, tomato, salt and a few torn curry leaves, and cook until veggies are just tender, and have a nice bite—take care not to overcook or the vegetables will turn mushy.
Step 4
Dilute the tamarind paste in ½ a cup of water and sambar powder and stir into the stew. Stir in hing {jaggery optional} simmer everything together for a few minutes.
Step 5
Taste and season as needed. Remove from heat and set aside.
Step 6
Heat oil in a frying pan over medium-high heat. Add mustard seeds and sauté until they pop. Stir in the remaining curry leaves and dry red chili, followed by shallots.
Step 7
Reduce heat and fry until shallots are a bit soft and add it in sambar.
Step 8
Serve with rice on the side, or dosas and idlis.