Toor dal/ Pigeon peas : 1 cup
Mixed vegetables : 2 cups, chopped
Tomato : 1 big, quartered
Turmeric : 1 big pinch
Tamarind : Big lemon sized, extract the cup in 1 cup water
Samabr Powder : 1-2 tablespoons
Chilli powder : 1 tablespoon (adjust according to your taste)
Salt : To taste
Coriander : For garnishing
Onion : 1 big, chopped (Can be replaced by 4-5 shallots or sambar onions)
Garlic : 5 flakes, crushed
Hing/ Asafetida : 1 pinch
Curry leaves : 1 twig
Cumin seeds : ¼ tablespoon
Mustard seeds : ½ tablespoon
Oil : 2 tablespoons
1. Pressure cook toor dal, vegetables, turmeric, and tomato.
2. Once cooked, add sambar powder, salt, chilli powder and tamarind extract according to your taste.
3. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, crushed garlic, hing and fry till garlic turns brown (don’t burn cumin seeds). Add curry leaves and onions. Add the dal-vegetable mixture once onions becomes translucent.
4. Cook on low heat for 10-15 minutes. Remove from heat and garnish with fresh coriander.
Note : Vegetables like ladies finger (okra), brinjal (egg plant), tomatoes, potato, radish, carrot, beans, pumpkin, drumsticks, ivy gourd ( dondakaya, tindora) can be used for preparing sambar, each of which gives it a distinctive flavor of its own.
Benefits of toor dal : Toor dal/ Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.
Benefits of Asafoetida: Asafoetida/Hing is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities. It is also said to be helpful in cases of asthma and bronchitis.