SAMBAR

Sambar is a staple dish in South Indian homes and is also equally popular and loved by many. It's prepared using lentils, vegetable and is flavored with Indian spices. This is a version from Karnataka that I have learnt from my mom. There may be slight variation in the preparation at each household.

Ingredients:

· Toor dal/ Pigeon pea – ½ cup (washed & soaked well)

· Turmeric powder – ¼ tsp

· A pinch of salt

For Ground masala:

· Oil – 1 tbsp

· Urad dal – 1 tsp

· Chana dal – 1 tsp

· Cumin seeds – 1 tsp

· Fenugreek (Methi) seeds – ¼ tsp

· Coriander seeds – 1 tbsp

· Hing – ¼ tsp

· Curry leaves – 1 sprig

· Bedgi mirchi – 3-4

· Coconut – ½ cup

· Turmeric powder – ¼ tsp

· Tamarind – small lemon size

· MTR sambar powder – 1 tbsp

Veggies:

· Drumstick – 1-2 (cut into pieces)

· Pumpkin – 1 cup (cubed)

· Shallots - 1/4th cup (sliced)

· Tomato – 1 big (cubed)

(Optional veggies)

· Ash gourd (cubed)

· Brinjal (cut into quarters)

· Bottle gourd - (cubed)

· Jaggery – 1 tbsp (as per your preference)

· Salt

· Coriander leaves for garnishing

For tadka:

· Oil/ Coconut oil - 1 tbsp

· Mustard seeds – ¼ tsp

· Dry red chillies - 2 nos.

· Curry leaves – 1 sprig

· Hing – ¼ tsp

Method:

· Wash the toor dal and pressure cook with little turmeric powder and salt for 3 whistles.

· Now take a pan with oil in it, keep it on medium flame, add urad dal, chana dal, cumin seeds, methi seeds, coriander seeds. Fry till it slightly turns brown, now add hing, curry leaves and bedgi mirchi. Fry for 1-2 minutes.

· Take a mixer jar with coconut, turmeric powder, tamarind, above roasted ingredients and 1 tbsp ready MTR sambar powder or any other brand of your choice. Grind to make a fine paste.

· Take a cooking pot add the drumsticks with little water, cover and cook. After 5 minutes add other veggies of your choice along with shallots.

· Once the vegetables are cooked, add the cooked dal, and the freshly ground coconut mixture. Adjust the consistency by adding water.

· Add diced tomatoes, jaggery, salt and bring it to a boil. Let it boil for 5-6 minutes.

· Add the freshly chopped coriander leaves.

· Now take a small tempering kadai with oil in it, add mustard seeds, broken dried red chillies, curry leaves and hing. Once the mustard seeds splutter, pour this tempering on the sambar.

· Give it a good mix and cover it with a lid and turn off the flame.

· Your Sambar is ready to be served with dosa, idli, medu vada, rice or any other dish of your choice.