Madras Sambar

Sambar is a very popular dish made at every household in the southern regions of India. Sambar is a curry based on a broth made with  pigeon peas/ toor dal, spices, vegetables and tamarind. Sambar is reflective of a broad and ancient tradition of lentil-based vegetable curry in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of this dish

Ingredients:

Toor dal/ Pigeon peas - 1/2 cup

Salt as required

Turmeric powder - 1/4 teaspoon

Tomato, large - 1 cubed in small pieces

Mixed vegetables cubed - Approx. 1-½ cup

(Drum stick, Eggplant, Carrot, French beans, raddish etc)   

Tamarind pulp - 2 tablespoons

Sambar powder - 1 tablespoon (available in any Indian grocery store)
Coriander leaves to garnish

For Seasoning

Oil / Ghee - 2 tablespoons

Mustard seeds - 1/4 teaspoon

Asafoetida - 1/4 teaspoon

Curry leaves - 10-12

Whole red chilies, dry – 3 to 4 nos

Preparation:

Wash and soak dal in about 2 cups of water for 10 minutes or longer. In pressure cooker add soaked dal, about 1 ½ cups of water, salt and turmeric then cook on medium high heat. Cook this for 3 to 4 whistles. Turn off the heat and wait until steam has escaped before opening the pressure cooker.

Meanwhile in another pan cook the mixed vegetables (along with tomato & Onion) with little salt, turmeric and water for 4 to 5mintues or till the vegetables are fully cooked.

The cooked dal should be soft and mushy. Mix dal well such that there are no lumps. Now heat a wider pan or sauce pot, add the mashed dal and boiled vegetables along with water. Add sambar powder and tamarind paste and mix well. Sambar should be thin and have the consistency of soup. If the sambar is thick, add water as needed. Check and add salt if required. Allow it to boil.

Now prepare the seasoning, heat the oil/ghee in a saucepan. Add mustard seeds, asafoetida, red chillies, and curry leaves, and then stir for a few seconds. Pour this seasoning into the boiling dal mixture and turn off the heat. Garnish with coriander leaves.

Serve Sambar piping hot with Idlis, Vadas or steamed rice.