Recipe for Mixed Veg Sambar
Sambar is a stew in which Toor Dal (pigeon peas) are combined with vegetables and cooked in a tamarind base. A special spice called Sambar Powder is added, which gives Sambar its characteristic taste. It is a South Indian delicacy served with steamed rice.
Equipment
- Pressure Cooker
- Pan
- Knives and Cutting Board
- Spatula
Ingredients
- 1 Cup Toor Dal (Pigeon Peas)
- 1½ tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1 tbsp Sambar Powder
- Salt, to taste
- 2 tbsp Oil
- 1 tsp Mustard Seeds/Cumin Seeds
- ½ tsp Asafoetida
- 8-10 Curry Leaves
- 3-4 Green Chillies, slit
- 1 Big Onion, diced
- 1 Big Tomato, roughly chopped
- 1 Cup Tamarind Juice(extracted from 1 tsp tamarind pulp)
- 1 tsp Powdered Jaggery
- 2 Cups Mixed Vegetables like Drumsticks, Brinjal, Okra, Pumpkin etc
- Water, to soak the lentils, cook the lentils, and then later add extra to get the right consistency
- Fresh Coriander leaves, for garnishing
Instructions
- Wash and then soak the pigeon peas in water for about 30 minutes.
- Add the soaked pigeon peas, 1/2 teaspoon turmeric powder, roughly chopped tomato, and 3 cups of water in a pressure cooker and cook till the pigeon peas are soft and mushy.
- While the pigeon peas are cooking, take a pan and heat the oil. Add mustard seeds/cumin seeds( whatever is your preference) and asafoetida.
- Once the seeds crackle, add green chillies and red chillies.
- Then add curry leaves and onions and fry till the onions become translucent.
- Add vegetables of your choice. I had some zucchini, carrots, and moringa leaves in my home, so I used those.
- Add salt, cover with a lid and let the vegetables cook to about 80%.
- Add the vegetables to the pressure cooker where pigeon peas have been cooked.
- Add Tamarind juice, sambar powder, and jaggery. Taste and adjust salt.
- Close the lid and let everything cook together for 5 minutes more.
- Remove from heat. Garnish with Coriander and serve with steamed rice.