Sambar

Directions

Cooking the lentils

1. Rinse lentils and add them to a pressure cooker with turmeric and water. 

2. Pressure cook lentils for 7-8 minutes or until the lentils are softened and well cooked. 

3. Once the pressure cooker releases all it's pressure, open the lid and mash the lentils, keep aside. 

Tempering and cooking the vegetables

1. In a pan, heat oil and add mustard seeds until they crackle. Add the urad dal until lightly browned. Add curry leaves and asafoetida. Heat until curry leaves are crispy.

2. Add the chopped onion (or pearl onions) tomatoes, garlic and salt and continue to saute for 4-5 minutes on medium.

3. Add the vegetables that take longer to cook (carrots, potato, green beans, etc) and saute for another 4-5 minutes. 

4. Add remaining quick-cooking vegetables (okra, eggplant), stir and mix. 

5. Add tamarind pulp (or lemon juice) and add 1 1/4 cups water.  You want your vegetables to be almost covered with water.

6. Once your vegetables are almost cooked add the ground sambar powder and mix well. 

7. Add the mashed lentils and stir to combine. The lentils with thicken your soup. Add 1 cup water or as required depending on the consistency you want. 

8. For idlis you can keep it on the thinner side. If serving with rice, you can keep it a little thicker. 

9. Stir sambar without the lid until it comes to a boil.  Taste for salt and add more if required. 

10. Serve with idli or rice and sprinkle with chopped cilantro. You can also drizzle ghee on top .

Sambar masala

1. In a small frying pan, heat 2 T. Oil on low heat. Add the mustard seeds until they crackle.

2. Add the dried chilis, curry leaves, coriander and cumin seeds, chana dal, raw rice, black peppercorns and fenugreek seeds. 

3. Roast all the spices on low heat until they are aromatic and golden. 

4. Remove from heat and cool.  Once cool, in a grinder jar, grind to a fine powder.