There is hardly any need to mention about this lentil recipe. Sambar, though has its origin in South India, is very popular world wide. It differs from region to region and from one house hold to the other.
It is basically a tangy lentil (split pigeon pea) preparation with assorted veggies and other spices. It is commonly had almost every day in some South Indian homes. It tastes simply delicious along with rice or some breakfast items like idli, dosa, medu vada or pongal.
- 1/2 cup Tuvar dal (split pigeon pea lentil)
- 1 cup mixed veggies, cut into strips (I used yam, snow peas & snake gourd)
- 2 tbsp. oil
- 1 tsp ghee (clarified butter)
- 1 dry red chilly
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 tsp. garlic, chopped
- 1 sprig curry leaves
- 1/2 tsp. tsp. turmeric powder
- 1/2 tsp. red chili powder or to taste
- 2 tbsp. sambar powder
- 1 tsp. tamarind paste / 1 marble sized tamarind soaked in 1/2 cup water
- salt to taste
Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Simultaneously boil the veggies in 2 cups water till soft. Blend the dal till smooth. Keep aside.
Heat oil and ghee and temper with mustard seeds and red chilly. After it stops spluttering, add the curry leaves, garlic and asafoetida. Saute for a few seconds till the garlic changes colour.
Now add the boiled dal. boiled veggies (along with the water in which it was boiled), tamarind paste, turmeric powder, red chili powder, sambar powder and salt.
Mix well and adjust water according to the consistency desired. Simmer on low flame for 4-5 minutes. Serve hot with rice, idli, dosa, medu vada or pongal.