Sambar - Lentil Based Vegetable Stew

Sambar, also spelt sambhar, is a lentil-based vegetable stew. Sweet, Spicy and tangy this nutritious dal is cooked along with many different vegetables and is so versatile that a South Indian Meal is almost incomplete without it.

Ingredients: (Serves 4)

• 2 Cups turdal / tuvar / arhar / split pigeon peas

• 1 tsp Mustard Seeds

• 2-3 Dry Red Chilies

• 1 tsp  Cumin Seeds

• 1/4th tsp Methi (Fenugreek Seeds)

• 1 tsp Turmeric Powder  

• 1/2 tsp Hing (Asafoetida)

• 5-6 Curry Leaves

• 2 tsp Red Chili Powder

• 1 Big Onion finely chopped

• 2 Tomatoes finely chopped

• 2 Egg plants cut into 8 pieces

• 2 Drumsticks cut into finger size pieces

• 100 gms Red Pumpkin cut into bite size pieces

• 100 gms Dudhi (Bottle Guard) cut into bite size pieces   

• 4 tsp Sambar Masala

• 7-8 tsp Tamarind Pulp or as per the sourness you prefer

• 1 tbsp Jaggery or as per your preference

• 2 1/2 Cups of Water approximately

• Salt to taste

• 2 tbsp Coriander leaves

• 2 tbsp Oil   

Method:

• Wash & pressure cook turdal till 4-5 whistle.

• In a sauce pan heat oil, add mustard seeds and dry red chillies.  Once the mustard seeds crackle add curry leaves, methi (fenugreek seeds), cumin seeds, hing (asafoetida), turmeric powder, red chili powder. Saute for 30 seconds and add finely chopped onion and tomatoes. 

• Once the onions become translucent add the chopped vegetables ie Egg Plant, Red Pumpkin, Dudhi (Bottle Guard), Drumstick and mix well.

• Now add sambar powder, (I normally use Everest Samabar Masala), tamarind juice, jaggery and salt. 

• Add 2 cups of water and cook the vegetables till they are half done.When vegetables are half cooked add the boiled dal to this mixture & mix well. 

• Now let the dal boil along with all the vegetables for about 20-25 minutes on low to medium flame. Stir occasionally. Check for the seasoning. 

• Once all the vegetables are perfectly cooked in the dal, switch off the flame and sprinkle finely choped coriander leaves.

• Sambar is ready.

• Serve hot with any South Indian dishes or with rice.