Vegetable Sambhar

1. 1
   prep · ~20 min

   Soak the tamarind.

   Soak the tamarind ball in 1/2 cup warm water for 15-20 minutes. Squeeze well, extract the pulp, and discard the solids. Set the tamarind water aside.

2. 2
   pressure cook · ~20 min

   Pressure cook the dal.

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

   2.Close the lid and cook on medium-high heat for 4-5 whistles.

   3.Let the pressure release naturally, then open the lid and mash the dal with a whisk until smooth.

   TIPAdding a teaspoon of oil while cooking dal prevents it from frothing and spilling over.
3. 3
   boil · ~12 min

   Cook the vegetables.

   1.In a large pot, add the cubed pumpkin, brinjal, diced carrot, drumstick pieces, quartered tomato, and halved onion.

   2.Pour in 2 cups water and add 1/2 tsp salt.

   3.Bring to a boil, then reduce heat to medium and cook until the vegetables are fork-tender (10-12 minutes).

   TIPAdd drumsticks first — they take the longest to cook. Brinjal and pumpkin soften quickly.
4. 4
   simmer · ~10 min

   Combine dal and vegetables.

   1.Pour the mashed dal into the pot with the cooked vegetables and their water.

   2.Add the tamarind extract and sambar powder.

   3.Stir everything together and bring to a gentle simmer on medium-low heat.

   4.Let it bubble gently for 8-10 minutes so the flavors meld. Adjust water if it is too thick — sambhar should be pouring consistency.

   TIPThe sambhar thickens as it sits. Keep it slightly thinner than you think — it will be perfect by serving time.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp oil in a small tempering pan over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter completely (30 seconds).

   3.Add 1/2 tsp cumin seeds, 2 broken dried red chilies, a pinch of asafoetida, and 10-12 fresh curry leaves.

   4.Sizzle everything for 15-20 seconds until the curry leaves turn crisp and fragrant.

   TIPPour the tempering immediately — the spices burn quickly. Stand back when the curry leaves hit the hot oil.
6. 6
   simmer · ~1 min

   Pour the tempering into the sambhar.

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

   2.Stir gently to distribute the tempering evenly.

   3.Let it bubble for 1 more minute, then switch off the heat.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

8. 8
   rest · ~10 min

   Rest the sambhar for 5-10 minutes before serving.

   This short rest lets the tamarind and spices bloom, giving you a deeper, more rounded flavor.

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