For Tempering :
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- Few curry leaves
Garnish:
- Fresh cilantro leaves, chopped
Instructions:
-
Cooking the Dal:
- Rinse the toor dal under running water until the water runs clear.
- In a pressure cooker, add the rinsed toor dal along with 2 cups of water.
- Pressure cook for about 3-4 whistles or until the dal is soft and mushy. Set aside.
-
Preparing the Tamarind Extract:
- In a small bowl, soak the tamarind paste in 1/2 cup of warm water for 10-15 minutes.
- Squeeze the tamarind pulp to extract its flavor and discard the solids. Set aside the tamarind extract.
-
Cooking the Vegetables:
- In a large pot, add the diced eggplant, potato, carrot, onion, tomato, drumstick (if using), and slit green chilies.
- Add turmeric powder, Sambhar powder, and salt. Mix well.
- Add enough water to cover the vegetables and cook them until they are tender.
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Combining Dal and Vegetables:
- Once the vegetables are cooked, add the cooked toor dal to the pot.
- Stir well and let it simmer for 5-10 minutes, allowing the flavors to meld together.
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Preparing Tempering:
- Heat oil in a small pan for tempering.
- Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Fry for a few seconds until fragrant.
-
Tempering the Sambhar:
- Pour the tempering over the cooked Sambhar.
- Stir well to incorporate the tempering into the Sambhar.
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Adding Tamarind Extract:
- Pour the tamarind extract into the Sambhar.
- Adjust the consistency by adding more water if necessary.
- Let the Sambhar simmer for another 5 minutes.
-
Garnish and Serve:
- Garnish the Sambhar with freshly chopped cilantro leaves.
- Serve hot with steamed rice, idli, dosa, or any South Indian bread of your choice.
Enjoy the comforting and flavorful Sambhar as a hearty meal!