Sambar

Cuisine: Indian
Meal: Dinner
Time: 50 min

Yield: 4
Source: Original recipe

Ingredients

• ¼ cup toor dal (split yellow pigeon peas) *see notes
• ¼ cup moong dal (split moong beans without skin)
• ¾ cup peeled & cubed potatoes
• ¾ cup roughly chopped onions
• ½ cup roughly chopped tomatoes
• 2 teaspoon salt divided
• ¼ teaspoon turmeric powder (haldi)
• 1 tablespoon sambar powder *see notes
• ½ teaspoon tamarind paste (chinch)
• ¼ cup chopped coriander leaves or as required
• water as required
• ½ tablespoon coconut oil
• ½ teaspoon black mustard seeds (rai)
• 10 curry leaves (cadipatta)
• ⅓-½ teaspoon asafoetida powder (hing)

Method

1. Pressure-cook the rinsed dals with water until smooth.
2. Simmer potatoes, onions, tomatoes, salt, and turmeric in enough water to cover until the vegetables are tender.
3. Add the cooked dal to the vegetables and bring the base back to a boil.
4. Mix sambar powder and tamarind paste with a little water, then stir that blend into the pot with coriander and salt to taste.
5. Simmer for a few more minutes while preparing the tadka.
6. For the tadka, heat coconut oil, pop the mustard seeds, then briefly toast curry leaves and asafoetida.
7. Stir the tadka into the sambar and serve hot with rice, idli, dosa, appam, or uttapam.