SAMBHAR WITH (MIXED VEGETABLE)

INGREDIENTS:

Toor Daal  –  1 cup

Water   –  4cups
Carrot  –  1 (cut)
Green Beans  –  1/4 cup (cut)
Lauki  – 1/2 cup (cubed)
Sal t –  to taste
Tamarind  –  1-1.5 tbsp or to taste
Asafoetida –  pinch
Turmeric Powder  –  1/4 tsp
Red Chili Powder  –  to taste
Sambar Powder  –  4 tsp
Tomato  –  1/2 medium (cubed)
Oil + Ghee  –  1.5 tbsp
Mustard Seeds – 1 tsp
Curry Leaves  –  1 sprig
Coriander Powder  –  1 tbsp
Coriander Leaves  –  for garnish

METHOD:

1. Take 1 cup of toor dal .

2.  Wash and soak the Toor Daal for 30 minutes.

3 . Drain the water and put it in the Pressure cooker.

4. Add in the Carrots, Green Beans, lauki .

5. Add  4 cups Water  and Salt.

6 . Close the cooker, cook the Daal on medium heat, 1 whistle.

7. And allow the pressure to go down.

8 . Meanwhile, soak the Tamarind in 1/2 cup hot Wate and allow it to soften.

9 . Once safe, open the Pressure Cooker.

10.  turn the heat on medium again.

11 . Add in Turmeric Powder .

12. Add a  pinch of salt , asafoetida.

13. Add 1/2 the Chilli Powder, 1/2 the Sambar Powder.

14 . Mix and add chopped tomatoes.

15.  let the Sambar keep boiling.

16 . Mash the Tamarind so the juice/paste seperates from the fiber and the seeds.

17.  starin the juice into the boiling Sambar.

18.  Add the balance of the Water (1/2 cup or amount needed) to get the Sambar to the desired consistency.

19 . Allow it boil till the raw Tamarind smell has gone and the Tomatoes should also be cooked.
20 . For the seasoning, take a small skillet on medium heat and add in the Oil+Ghee.

21 . Once hot, add in Mustard Seeds and a pinch of Asafoetida.

22 . Allow the Mustard Seeds to pop and then add jeera.

23 . Then add in Curry Leaves and turn off the stove.

24 . Add i n the Red Chillie Powder, Sambar Powder, Coriander powder.

 and a little bit of water to avoid powders burning.

25 . Add to the Sambar.

26 . Mix and allow it to boil for another 2-3 minutes.

27 . Garnish with Cilantro/Coriander Leaves and it’s ready

Enjoy your hot hot sambhar with dosa, idly or hot rice.........................................