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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.

Serves: 4-5

(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
Carrot -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

For tempering:
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.



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