Sambar is one of the favourite curries of south Indian vegetarians, this South Indian cuisine consisting of dal and vegetables,it is a form of Lentil Soup prepared with mashed dal. Eaten with idili, dosas, vadai or rice. The consistency of a sambar depend on the amount of mashed dal you add to it. You can make a thick sambar with little water added to it. Like in most south Indian dishes crackled mustard and curry leaves are added as seasoning.
- 1 cup of dal(Pigeon Pea) (split gram, red or yellow)
- Asafoetida (kaayam) 1/2 table spoon
- 2-3 baby onions or shallots peeled and chopped.
- 1 medium sized potato peeled and chopped.
- 1 chopped drum sticks (muringakol).
- 5-6 chopped okra (ladies finger).
- 2 medium or 1 large chopped tomato.
- 1 chopped Carrot.
- 2 tb spoons of sambar powder.
- Curry leaves.
- 2 green or red chillies.
- chopped coriander.
- 1 tb spoon turmeric powder.
- Wash the dal thoroughly with water. Add 1-2 cups of water and cook the dal in pressure cooker till it gets soft and slightly mushy (10 mins).
- Add one table spoon turmeric powder and one table spoon of sambar powder.
- Once the dal is cooked, stir with a spoon till you get a paste and keep aside.
- Cook the chopped vegetables (okra,tomato,onion,potato,murigakol and carrot) separately in a cup of water.
- Heat the oil and fry the mustard seeds until it begins to crackle. Add the curry leaves to the oil and fry them for a mins.
- Now add the cooked vegetables to the dal mixture along with salt and Asafoetida and cook for 2 mins.
- Add the fried curry leaves and mustard to the sambar.
- Garnish with chopped coriander.