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Sambhar or Samar

4 from 1 vote
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Ingredients
  

  • 1/2 cup Toor Dhal
  • 2 x 2 inch ball Tamarind
  • 1/2 cup each Pumpkin Potato Green beans, Carrot, Tomato & Drumstick
  • Masala
  • Add 1/4 cup sliced onion
  • 1/4 cup roughly chopped Garlic
  • Pinch Salt
  • 1 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp black Peppercorns
  • 1 tbsp Fenugreek seeds
  • 2 Kashmiri Chillies
  • 4 regular dried chillies
  • 1/4 cup Curry leaves
  • 1 tbsp Urad Dhal
  • 1 tbsp Chana Dhal
  • 1/4 cup shredded Coconut
  • 1 tbsp rice
  • 1/2 tsp Turmeric
  • 1/4 tsp of Hing or Asafoetida
  • 2 large green chillies - these have just been slit in half
  • 2 - 3 cups Water
  • 1 tbsp Jaggery
  • Tadka
  • 4 dried chillies
  • 1 tsp Urad Dhal
  • 1 tsp each Cumin & Mustard seeds
  • 1/4 cup Curry leaves

Instructions
 

  • Soak the Toor dhal for at least 30 mins
  • Soak the Tamarind in about 1/2 - 3/4 cup boiling water
  • Prepare the masala by first frying the onion and garlic and then adding the rest of the masala ingredients
  • Allow to cool and then puree with a little water
  • Add some more oil back into the pot and add the green chillies
  • Cut veggies into fairly uniform pieces and add the potato in first followed by the pumpkin and carrot, beans and the drumstick.
  • Add all of that ground Sambhar masala
  • Add the Tomato and the soaked Toor dhal
  • If you don’t have a pressure cooker, cook the toor dhal separately, till mushy and then puree and add to the veggies.
  • In total I’m going to add 2-3 cups of water till the veggies are just about covered.
  • Add salt to taste
  • Squeeze that tamarind to extract all the juice and add that in as well
  • Add the Jaggery
  • Pressure cook mode for 20 mins
  • Saute all the tadka ingredients and pour it into the Sambhar and serve