For 4 Servings:
1 cup toor dal (split pigeon peas)
1 small onion, chopped
1 small tomato, chopped
1 small carrot, chopped
1 small potato, chopped
5-6 fresh curry leaves
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
1 tablespoon tamarind paste
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon Asafoetida (hing)
Salt, to taste
Water, as needed
Chopped coriander leaves, for garnish
1. Rinse the Toor dal in water, then soak it in water for 30 minutes. Drain the water.
2. In a pressure cooker, add the soaked Toor dal, chopped onion, chopped tomato, chopped carrot, chopped potato, curry leaves, sambar powder, turmeric powder, and a pinch of salt. Add enough water to cover the ingredients.
3. Cook on medium heat until the first whistle, then lower the heat and let it cook for another 10-15 minutes. The dal should be cooked and soft.
4. Once the pressure has released, mash the dal with a ladle or a masher. You can also use an immersion blender to puree the dal if you prefer a smoother consistency.
5. In a separate pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.
6. Add cumin seeds and Asafoetida to the pan. Stir for a few seconds.
7. Add the mashed dal mixture to the pan and mix well. Add tamarind paste and enough water to get the desired consistency. Bring the sambar to a boil.
8. Lower the heat and let the sambar simmer for about 10-15 minutes. Stir occasionally.
9. Taste the sambar and adjust the salt and tamarind paste as needed.
10. Serve hot, garnished with chopped coriander leaves. Enjoy your delicious Sambar with steamed rice, idli, or dosa!
For 4 Servings:
1 cup toor dal (split pigeon peas)
1 small onion, chopped
1 small tomato, chopped
1 small carrot, chopped
1 small potato, chopped
5-6 fresh curry leaves
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
1 tablespoon tamarind paste
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon Asafoetida (hing)
Salt, to taste
Water, as needed
Chopped coriander leaves, for garnish
1. Rinse the Toor dal in water, then soak it in water for 30 minutes. Drain the water.
2. In a pressure cooker, add the soaked Toor dal, chopped onion, chopped tomato, chopped carrot, chopped potato, curry leaves, sambar powder, turmeric powder, and a pinch of salt. Add enough water to cover the ingredients.
3. Cook on medium heat until the first whistle, then lower the heat and let it cook for another 10-15 minutes. The dal should be cooked and soft.
4. Once the pressure has released, mash the dal with a ladle or a masher. You can also use an immersion blender to puree the dal if you prefer a smoother consistency.
5. In a separate pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.
6. Add cumin seeds and Asafoetida to the pan. Stir for a few seconds.
7. Add the mashed dal mixture to the pan and mix well. Add tamarind paste and enough water to get the desired consistency. Bring the sambar to a boil.
8. Lower the heat and let the sambar simmer for about 10-15 minutes. Stir occasionally.
9. Taste the sambar and adjust the salt and tamarind paste as needed.
10. Serve hot, garnished with chopped coriander leaves. Enjoy your delicious Sambar with steamed rice, idli, or dosa!
