Today I am going to share this very popular South Indian dish, called Sambar. I could have this mixed vegetables sambar for breakfast, lunch or dinner, so delicious and addictive it is.
Sambar is a spicy and tangy South Indian vegetable stew, a nutritious dish that goes well with rice, idli or dosas.
You can use different vegetables like: brinjal (eggplant), lady fingers (okra), drumsticks, pumpkin, yam, coccinea, potato, carrot, etc.
In my recipe, I have used only brinjal, okra, yam, coccinea and pumpkin.
Servings: 3 | Prep Time: 20 minutes | Cook Time: 30 minutes
1/2 cup toor dal;
3 cups mixed vegetables cut into cubes (I used eggplant/brinjal, lady finger, pumpkin, yam and coccinea);
1/4 tsp turmeric powder;
4 cups of water;
1 tsp salt or as per taste;
1 tbsp sambar powder;
1 tsp tamarind pulp;
fresh coriander leaves to garnish;
1 tsp fenugreek seeds;
1 tsp mustard seeds;
1 onion, chopped;
2 dried red chillies;
2 springs fresh curry leaves;
2-3 garlic cloves;
1/2 tsp asafetida (hing);
How to cook Mixed Vegetables Sambar:
Start by washing and soaking toor dal in water, for 15 mins. Wash and cut vegetables into cubes and keep aside. Chop onion.
After the dal soaked in water for 15 minutes, drain the water and put dal into a pressure cooker with 1 cup of water and turmeric powder. Close the lid and pressure cook it, on medium flame, for 3 whistles. Turn off the flame, let the pressure go down by itself, then open the cover. Mashed the cooked dal with a wooden spoon and keep aside.
Now let’s prepare tadka for tempering the Sambar. Heat oil into a small pan. Add fenugreek and mustard seeds and allow to sizzle. Add red chillies, curry leaves, and asafetida. Let it fry for one minute, on low-medium flame. Add chopped onion, crushed/chopped garlic and stir fry until onion gets soft and slightly changes color.
Into a deep pan, add 3 cups of water and 1 tsp salt and bring it to boil. Place the vegetables and let them steam, on medium high flame, for about 10 minutes.
Reduce the flame to low-medium and add mashed dal, stir well and let it cook for 3 minutes. At this point you can check and adjust salt if needed. Add the prepared tadka, and mix all together.
Add tamarind pulp and sambar powder and let it cook for 10 minutes more.
Serve Sambar hot and garnish with fresh coriander leaves.
You may also like Sindhi kadhi recipe.