Jain Sambhar

1. 1
   prep

   Soak the dal and prep the vegetables.

   1.Wash the toor dal thoroughly and soak in water for 30 minutes. Drain.

   2.Chop the tomato, dice the carrot, cut the drumstick into pieces, cube the pumpkin, and trim the green beans.
2. 2
   pressure cook · ~20 min

   Pressure cook the dal.

   1.Add the soaked and drained toor dal to the pressure cooker with 3 cups of water and a pinch of turmeric powder.

   2.Close the lid and pressure cook on medium heat for 4-5 whistles until soft and mushy.

   3.Let the pressure release naturally, then mash the dal with a ladle until smooth.
3. 3
   boil · ~20 min

   Cook the vegetables in the dal.

   1.Pour the mashed dal into a heavy-bottomed pot and place over medium heat.

   2.Add 1.5 cups of water, followed by the carrot, drumstick, pumpkin, green beans, and chopped tomato.

   3.Add the tamarind paste, sambhar powder, red chili powder, and salt. Stir well.

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

   TIPStir occasionally so the dal doesn't catch at the bottom. Add a splash of water if it gets too thick.
4. 4
   temper · ~2 min

   Prepare the tempering.

   1.Heat oil in a small pan over medium heat until it shimmers.

   2.Add mustard seeds and let them pop and crackle for about 30 seconds.

   3.Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Fry until fragrant, about 20 seconds.
5. 5
   simmer · ~3 min

   Finish the sambhar with the tempering.

   1.Immediately pour the sizzling tempering over the simmering sambhar.

   2.Stir well and let it bubble together for 2-3 minutes so the flavors meld.

   3.Turn off the heat.

   TIPBe careful — the tempering will splutter when it hits the hot sambhar. Pour from a safe distance.
6. 6
   garnish

   Garnish and serve hot.

   1.Ladle the sambhar into bowls or katoris.

   2.Sprinkle with chopped coriander leaves.

   3.Serve immediately with steamed rice or idli.

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