Sambhar

Ingredients:

For sambar powder (spice mix):
– 2 tablespoons coriander seeds
– 1 tablespoon chana dal (split chickpeas)
– 1 tablespoon urad dal (split black gram)
– 1 teaspoon fenugreek seeds
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon whole black peppercorns
– 4-5 dried red chilies (adjust according to spice preference)
– 1 tablespoon grated coconut (optional)

For sambar:
– 1 cup tuvar dal (split pigeon peas), washed and soaked for 30 minutes
– 1 small lemon-sized ball of tamarind soaked in 1 cup of warm water
– 2 cups mixed vegetables (like carrots, potatoes, drumsticks, eggplant, okra), chopped
– 1 small onion, chopped
– 2 medium-sized tomatoes, chopped
– 1-2 green chilies, slit
– A few curry leaves
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon asafoetida (hing)
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 2 dry red chilies
– Salt to taste
– Fresh coriander leaves for garnish

Instructions:

1. **Prepare Sambar Powder:**
Toast all the sambar powder ingredients (except coconut) until they release their fragrance and turn slightly golden. Allow them to cool down. Then, grind these toasted spices into a fine powder. If you’re including grated coconut, add it in the final moments of grinding. Set the mixture aside for later use.

2. **Cook Dal:**
– Pressure cook the tuvar dal with enough water until soft and mushy. Mash it well and keep it aside.

3. **Prepare Tamarind Extract:**
Soak the tamarind in warm water for overnight. Once soaked, gently squeeze the tamarind to extract the pulp. Discard any solid parts and retain the tamarind-infused water for use in the recipe.

4. **Cooking Sambar:**
– Heat oil in a large pot. Add mustard seeds and let them splutter.
– Add dry red chilies, curry leaves, and asafoetida. Sauté for a few seconds.
– Add chopped onions and sauté till they turn translucent.
– Add the mixed vegetables, green chilies, turmeric powder, and salt. Mix well and cook for a few minutes until the veggies are slightly tender.

5. **Adding Tamarind Extract and Dal:**
the tamarind extract to the mixture and bring it to a boil. Let it simmer for 8 to 10 minutes, allowing the raw scent of tamarind to dissipate. This ensures the flavors blend well.
– Add the cooked, mashed dal to the pot and mix well. Let it simmer for another 5-7 minutes.

6. **Adding Sambar Powder:**
– Add the prepared sambar powder to the pot and mix thoroughly. Let it cook for a few more minutes, allowing the flavors to blend.

7. **Finishing Touch:**
– Check the consistency of the sambar. If it’s too thick, add some water to reach the desired consistency.
– Adjust salt and spice levels if needed.
– Garnish with chopped coriander leaves.

Your homemade sambar is ready to be served with steamed rice, idli, dosa, or vada!