Mixed Vegetable Sambhar
A light and flavorful South Indian lentil stew packed with vegetables like drumstick and ash gourd. This low-salt version is aromatic and tangy, making it a perfect healthy meal for any day.
For 4 servings
Cook the lentils.
In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and turmeric powder. Cook for 4-5 whistles, or until the dal is completely soft and mushy. Whisk it lightly and set aside.
TIPSoaking the dal for 30 minutes before cooking can speed up the cooking time.Cook the vegetables.
- In a large pot, add the drumstick pieces, ash gourd cubes, and sambar onions.
- Pour in 1.5 cups of water and bring to a boil.
- Cook for 8-10 minutes, or until the vegetables are tender but still hold their shape.
- Do not discard the water.
Combine everything.
- To the pot with cooked vegetables, add the chopped tomatoes, tamarind paste, sambhar powder, and optional jaggery.
- Pour in the cooked, mashed dal.
- Add the pinch of salt. Stir everything well to combine.
- Let the sambar come to a gentle simmer and cook for 5 minutes for the flavors to meld.
TIPIf the sambar is too thick, add a little hot water to reach your desired consistency.Prepare the tempering.
- In a small pan (tadka pan), heat the coconut oil over medium heat.
- Add the mustard seeds and let them splutter.
- Add the dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
TIPBe careful not to burn the spices. The tempering should be quick and aromatic.Finish and garnish the sambhar.
Pour the hot tempering over the simmering sambar. Stir gently to mix it in. Garnish with freshly chopped coriander leaves.
Serve hot.
Serve the Mixed Vegetable Sambhar hot as a main soup-like dish for a light meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcook the vegetables; they should be tender but not mushy.
- 2Mashing the dal well gives the sambar a smooth, uniform consistency.
- 3The amount of tamarind can be adjusted based on your preference for sourness.
- 4For extra flavor, you can add a pinch of asafoetida (hing) while cooking the dal as well.
- 5If you don't have sambar onions, you can use one small regular onion, quartered.
- 6To reduce potassium, you can blanch the vegetables in hot water for 5 minutes, discard the water, and then proceed with cooking.
Frequently asked questions
Yes, it is a very nutritious dish. It's packed with plant-based protein from lentils and fiber and vitamins from the vegetables. This low-salt version is especially beneficial for heart health and managing blood pressure.
