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Sahitya Srinivas


(Serves )
½ cup toor dal
1 to 1.5 cups cleaned and chopped vegetables like okra, french beans, potatoes, shallots or onions, small round brinjals, tomatoes
1 tablespoon seedless tamarindsoaked in ⅓ cup water
1 to 1.5 tablespoons sambar powder
½ teaspoon red chilli powder
½ teaspoon turmeric
A pinch of asafoetida
2 to 2.5 cups water
salt as required
Tempering for sambhar: 2 tablespoons oil
2 to 3 dry red chillies
1 teaspoon mustard seeds
1 pinch fenugreek seeds
1 to 2 pinches asafoetida
2 to 3 garlic cloves crushed lightly with the peels
10 to 12 curry leaves

  1. Chop all veggies and keep aside. Cook dal in 2 to 2.5 cups water in the pressure cooker for 8-9 whistles on medium to high flame. The dal should become soft and mushy.

  2. Once the pressure settles down on its own, remove the lid. Now add the chopped veggies, turmeric powder, red chilli powder, asafoetida and salt. Add 1 cup water and stir well.

  3. Pessure cook again for 1 whistle on medium to high flame. Once the pressure settles down on its own, remove the lid. Add the sambhar powder and tamarind pulp. If the consistency of sambhar is thick, then add some water. Keep the cooker on the stove and and then simmer the sambhar for 10 to 12 minutes on a low flame.

  4. Keep on stirring at intervals so that the dal does not stick to the bottom. Switch off and keep the sambhar covered.

  5. Tempering for quick sambar recipe: In a small pan, heat oil. Crackle the mustard seeds first, then add the fenugreek seeds, garlic, red chilies, asafoetida and curry leaves. Fry till the garlic turns a light brown and the red chilies change colour.

  6. Pour the whole tempering in the steaming hot sambhar. close with a lid so that the flavors infuse for about 5-6 minutes. Later stir and then serve the vegetable sambhar with steamed ric, idli or dosa.

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