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From @CookwithParul

South Indian Vegetable Sambar

50 min · Serves 8

50 mintotal
20 minhands on
19steps
8servings

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Ingredients

For the dal

  • 1/2 cup pigeon peas (toor dal), soaked
  • 2 hr
  • 3 cups water
  • Salt as per taste
  • 1/4 tsp turmeric powder
  • 1 tsp desi ghee (or oil)

For the sambar

  • 2 tbsp oil (or desi ghee)
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds (methi dana)
  • 1/4 tsp asafoetida (hing)
  • 3–4 dry red chillies
  • 1 sprig curry leaves
  • 1 cup small onions (shallots), peeled
  • 2–3 green chillies, split
  • 2 big tomatoes, roughly chopped
  • Salt as per taste
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 cup pumpkin, diced
  • 2 small carrots, roughly chopped
  • 1 small brinjal (eggplant), diced
  • 1 drumstick, cut into 2-inch pieces
  • 3 tbsp sambar masala powder
  • 4 cups hot water
  • 2 tbsp tamarind pulp
  • 1 tbsp jaggery (gur)
  • 2 tbsp finely chopped coriander leaves
  • 1 tsp desi ghee

Method

For the dal

  1. Drain the soaked toor dal and transfer it to a pressure cooker.

  2. Add the water, salt, turmeric powder, and ghee.

  3. Close the lid and cook over medium heat for 3 whistles.

  4. Allow the pressure to release naturally, then open the lid.

  5. Whisk the dal until completely smooth and blended, with no whole lentils remaining.

For the sambar

  1. Heat the oil in a large pot over high heat.

  2. Add the mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dry red chillies, and curry leaves, and let them crackle until fragrant, about 30 seconds.

  3. Add the small onions and green chillies, and sauté over medium heat until translucence develops, 2–3 minutes.

  4. Add the chopped tomatoes, salt, Kashmiri red chilli powder, turmeric powder, and coriander powder.

  5. Sauté over medium heat until the tomatoes turn soft and mushy, 3–4 minutes.

  6. Add the pumpkin, carrots, brinjal, and drumstick.

  7. Sauté the vegetables for 2–3 minutes so they absorb the masala flavours.

  8. Add the sambar masala powder and stir to coat all the vegetables.

  9. Pour in 4 cups of hot water, mix well, and bring to a simmer.

  10. Cover with a lid and cook on low-medium heat until the vegetables are almost tender, about 5 minutes.

  11. Remove the lid and pour in the whisked cooked dal, stirring thoroughly.

  12. Stir in the tamarind pulp and jaggery.

  13. Cover the pot and simmer gently over low-medium heat for 10–12 minutes until all the flavours meld and the vegetables are fully cooked.

  14. Turn off the heat, then garnish with chopped coriander leaves and finish with a drizzle of ghee.

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