Mixed Vegetable Sambar

1. 1
   prep · ~15 min

   Soak tamarind and prepare vegetables.

   1.Soak the tamarind in ½ cup warm water for 15 minutes. Squeeze and extract the pulp. Discard the solids.

   2.Wash all vegetables. Cut drumsticks into 3-inch pieces, dice carrot, cube brinjal and pumpkin, roughly chop onion, and quarter tomatoes.

   3.Slit green chilies lengthwise.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal.

   1.Wash toor dal thoroughly and add it to the pressure cooker with 3 cups of water and a pinch of turmeric powder.

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

   3.Let the pressure release naturally. Open the lid and mash the dal well with a ladle.

   TIPDal should be completely mashed to give the sambar a thick, creamy body.
3. 3
   boil · ~12 min

   Cook the vegetables.

   1.In a heavy-bottomed pot, combine the chopped vegetables — drumsticks, carrot, brinjal, pumpkin, onion, tomato, and green chilies.

   2.Add 2 cups of water, sambar powder, and salt. Bring to a boil.

   3.Reduce heat and simmer until the vegetables are tender but not mushy, about 10-12 minutes.

   TIPAdd drumsticks first if they are particularly fibrous; they take the longest to cook.
4. 4
   simmer · ~7 min

   Combine dal and vegetables with tamarind.

   1.Pour the mashed dal into the pot with the cooked vegetables. Mix well.

   2.Add the extracted tamarind pulp and stir to combine.

   3.Bring the mixture to a gentle simmer on medium-low heat. Let it bubble away for 5-7 minutes, allowing the flavors to meld.

   4.Adjust the consistency with more water if needed — sambar should be pourable but not watery.

   TIPLet it simmer patiently. The longer it simmers, the deeper the flavors get.
5. 5
   temper · ~2 min

   Make the tempering.

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

   2.Add mustard seeds and let them splutter completely.

   3.Add cumin seeds, dried red chilies, and curry leaves. Sauté for 10-15 seconds until fragrant.

   4.Add a pinch of asafoetida, give it a quick stir, and immediately pour the tempering over the simmering sambar.

   TIPPour the tempering carefully — it will sizzle dramatically. Cover the pot immediately after for 1 minute to trap the aroma.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Stir in the chopped coriander leaves just before serving to retain their fresh flavor and vibrant color.

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