Sambhar is a popular South-Indian dish, that is irresistibly aromatic, and can be enjoyed with idlis, dosas, or even a simple bowl of steamed rice.
The fact that it is highly nutritious and can be made so easily and quickly is an added plus point.
(You can add your choice of veggies.
Add or skip from the list according to taste)
Eggplant – 1
Ladyfinger – 3-4
Pumpkin – small 3-4 inch piece
Snake Gourd (Vellarikya) – small 3-4 inch piece
White Gourd (Kumbalangya) – small 3-4 inch inch
Potato – 1
Dal – 1/4 cup
Onion – 1 (finely chopped)
Garlic – 1 whole (finely chopped)
Water – as required
Salt – as per taste
Coriander powder – 2 tbsp
Chilli powder – 1 tbsp
Tamarind – 1 inch piece (Soaked in 1/4 cup warm water)
Fenugreek powder – 1 pinch
Sambhar powder – 2 tbsp
Asafoetida – 1 pinch
Coconut oil – 2 tbsp
Mustard – 1/2 tsp
Fenugreek seeds – a punch
Shallots – 3-4
Curry leaves – 8-10
(Note: Soak dal overnight. Wash and use)
Step 1: Chop all the veggies. Add them to a pressure cooker. Add in the dal. Pour water, just enough to immerse all the veggies. Cook for 3 whistles. Turn off flame. Adjust salt according to taste.
Step 2: Stir in the masala powders and tamarind. Adjust water according to required consistency.
Step 3: For tempering: Heat some oil. Splutter mustard seeds, fenugreek seeds and curry leaves. Saute shallots until golden brown. Tip into the sambhar pot. Mix well.