Vegetable Sambar

1. 1
   prep · ~10 min

   Soak tamarind and prep vegetables.

   1.Soak tamarind paste in 1 cup hot water for 10 minutes. Squeeze and strain to extract tamarind water.

   2.Wash toor dal thoroughly in 2-3 changes of water.

   3.Peel and dice carrot and pumpkin into small cubes.

   4.Cut drumstick into 3-inch pieces, cube eggplant, quarter tomato, and roughly chop onion.

   TIPSoaking tamarind in hot water helps extract the pulp faster.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal with turmeric.

   1.Add washed toor dal to pressure cooker with turmeric powder and 2.5 cups water.

   2.Close the lid and cook on medium-high heat until the first whistle.

   3.Reduce heat to low and cook for 3 more whistles (about 12-15 minutes).

   4.Let the pressure release naturally. Open lid and mash the dal with a ladle until smooth.

   TIPLetting the pressure release naturally ensures the dal is cooked through and creamy.
3. 3
   boil · ~20 min

   Cook vegetables with sambar powder.

   1.Transfer the mashed dal to a heavy-bottomed pot.

   2.Add tamarind extract, sambar powder, salt, and all chopped vegetables (drumstick, carrot, eggplant, pumpkin, tomato, onion).

   3.Add the slit green chilies.

   4.Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.

   TIPCook drumstick first if your other vegetables are very soft — it takes the longest to become tender.
4. 4
   temper · ~2 min

   Make the tempering.

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

   2.Add mustard seeds and let them splutter completely (about 30 seconds).

   3.Add cumin seeds and fenugreek seeds, sauté for 10 seconds.

   4.Add asafoetida, dried red chilies, and curry leaves. Fry until leaves turn crisp and fragrant (15-20 seconds).

   TIPPour the tempering immediately while it is still sizzling — this releases maximum aroma into the sambar.
5. 5
   simmer · ~4 min

   Add tempering and finish sambar.

   1.Pour the hot tempering directly over the simmering sambar.

   2.Stir well to combine.

   3.Let it bubble gently for 3-4 minutes so the flavors meld together.

   4.Taste and adjust salt if needed.
6. 6
   garnish

   Garnish with fresh coriander and serve hot.

   Ladle the sambar into bowls or a serving dish. Scatter chopped coriander leaves on top. Serve piping hot with steamed rice, idli, or dosa.

   TIPA drizzle of ghee on top just before serving makes it extra aromatic.

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