Sambar Recipe Ingredients:
| 1 cup toor dal (split pigeon peas) |
| 1 cup toor dal (split pigeon peas) |
| 2 cups mixed vegetables (carrots, potatoes, eggplant) |
| 1 onion, chopped |
| 1 tomato, chopped |
| 1 tablespoon tamarind paste |
| 1 teaspoon cumin seeds |
| 1 teaspoon coriander seeds |
| 1/2 teaspoon fenugreek seeds |
| 2 dried red chilies |
| 1 teaspoon turmeric powder |
| 1 teaspoon salt |
| 1 teaspoon mustard seeds |
Sambar Recipe Method:
- Wash the toor dal and soak it in water for 30 minutes. Drain and rinse.
- Add the dal and vegetables to a Vardaan Stainless Steel Encapsulated Tope with 4 cups of water. Cook on medium heat for 20-25 minutes, until the dal and vegetables are soft.
- In a separate pan, dry roast the cumin, coriander, and fenugreek seeds until fragrant. Grind them into a powder.
- Add the onion, tomato, tamarind paste, ground spices, dried red chilies, turmeric, and salt to the pot. Cook for another 10-15 minutes, until the flavors have melded together.
- In a small pan, heat the oil and add the mustard seeds and curry leaves. Fry until the mustard seeds pop, then pour the tempering into the sambar. Serve the Sambar hot with rice or bread.
Cooking time: 45-50 minutes
