Sambar

1. 1
   pressure cook

   Cook the lentils.

   1.In a pressure cooker, add the rinsed and soaked toor dal, turmeric powder, and 1.5 cups of water.

   2.Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy.

   3.Once the pressure releases, open the cooker and mash the dal lightly with the back of a ladle. Set aside.

   TIPSoaking the dal for 30 minutes helps it cook faster and more evenly.
2. 2
   boil

   Cook the vegetables.

   1.In a large pot or pan, add the mixed vegetables, onion, and tomato.

   2.Pour in 2 cups of water, add salt, and bring to a boil.

   3.Cover and cook on medium heat for 8-10 minutes, or until the vegetables are tender but still hold their shape.

   TIPAdd harder vegetables like carrots and drumsticks first, and softer ones like pumpkin later to ensure even cooking.
3. 3
   mix

   Combine and simmer the sambar.

   1.Add the mashed dal to the pot with the cooked vegetables.

   2.Stir in the sambar powder, tamarind paste, and optional jaggery.

   3.Add another 0.5 cup of water if the sambar is too thick. Mix well.

   4.Bring the sambar to a gentle simmer and let it cook for 5-7 minutes for the flavors to meld together.
4. 4
   temper

   Prepare the tempering.

   1.Heat coconut oil in a small pan (tadka pan) over medium heat.

   2.Once the oil is hot, add the mustard seeds and let them splutter.

   3.Add the dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for 30 seconds until fragrant.

   TIPBe careful not to burn the spices; the tempering should be aromatic, not bitter.
5. 5
   assemble

   Add tempering and garnish.

   Pour the hot tempering over the simmering sambar. Stir gently to combine.

6. 6
   garnish

   Garnish and serve.

   Garnish with freshly chopped coriander leaves. Serve hot with dosa, idli, or steamed rice.

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