Sambar

Craving some south Indian food? Here’s an easy sambar recipe.

Ingredients
• Toor daal (Soaked for 30 minutes) – 1.5 cup
• Diced bottle gourd – 1/2 cup
• Diced carrots – 1 medium
• Turmeric powder – 1/2 tsp
• Salt – To taste
• Oil – 2 tbsp
• Finely chopped green chillies – 2
• Curry leaves – 10 to 12
• Asafoetida – 2 pinch
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Finely chopped onions – 3 medium
• Grinded ginger garlic – 3 cloves of garlic + 1 inch of ginger
• Red chilli powder – 1.5 tsp
• Kashmiri red chilli powder – 1.5 tsp
• Coriander powder – 2 tsp
• Finely chopped tomatoes – 2 medium
• Sambar masala – 3 tsp
• Raw mango powder – 1 tsp OR Tamarind paste – 2 tbsp (boil tamarind with some water until it forms a thick paste)
• Fresh lemon juice – 1.5 tsp
• Fresh coriander leaves

1. Mix together the daal, lauki and carrot. Add salt and turmeric powder. Add water and pressure cook for 3 to 4 whistles

2. Heat oil in a kadhai. Add heeng, mustard seeds, cumin seeds and let them crackle. Add green chillies, curry leaves and cook for 30 seconds

3. Add onions and cook until they’re golden brown. Add ginger garlic paste and mix well. Cook until the rawness of the ginger garlic fades away

4. Add all dry spices and cook for 1-2 minutes. Add tomatoes, mix well and cover cook on low heat until they’re soft and pulpy

5. Add 1/2 cup water to the pressure cooked daal vegetable mixture and mix well. Add this to the onion tomato mixture and mix well

6. Add sambar masala, raw mango powder/tamarind paste, lemon juice and mix well. Cover cook for 7-10 minutes on medium heat or until the sambar boils

Garnish with fresh coriander leaves and serve with fluffy idlis and crispy wadas! 😋