Sambhar Masala Lentil Vegetable Curry
A flavorful South Indian soup-like dish made with a variety of vegetables. It could be said that a South Indian meal is incomplete without sambar.
- 15 curry leaves
- 3 cloves garlic
- a pinch or two of asfoetida/hing
- 1/4 tsp fenugreek seeds/methi seeds
- 1 tsp mustard seeds/rai
- 3 dry red chillies
- 2.5 tbsp oil
- salt as required
- 2 cups water to be added later
- 3 cups water for pressure cooking the dal
- pinch asafoetida/hing
- 1/2 tsp turmeric/haldi powder
- 1 tbsp seedless tamarind/imli soaked in ½ cup water
- 1.5 cups mixed veggies (see note)
- 1 cup tuvar or arhar dal/pigeon pea lentils
- 1.5 tbsp Sambhar Masala
- For faster cooking you can soak the lentils in water for 30-45 mins before cooking them.
- Usually the vegetables are not cooked in a pressure cooker but in another pan. But cooking the vegetables in the pressure cooker saves a lot of time and also preserves the nutrients of the vegetables.
- You can also add about ¼ or ½ tsp garam masala powder to the sambar when you add the veggies. The use of garam masala powder gives a spicy flavour and taste to sambar.
- mixed veggies - okra, french beans, potatoes, shallots or onions, small round brinjals, tomatoes
- First soak the tamarind in warm water for 30 mins. pick and rinse the dal in water well.
- Boil dal in 2.5 to 3 cups water in the pressure cooker for 8-9 whistles on medium to high flame, the dal should become soft and mushy.
- Once the pressure settles down on its own, remove the lid.
- Now add the chopped veggies, turmeric powder, asafoetida and salt. Add 2 cup water and stir well.
- Pressure cook again for 1 whistle on medium to high flame. Once the pressure settles down on its own, remove the lid.
- Add the RawSpiceBar’s Sambhar Masala and tamarind pulp. if the consistency of sambar is thick, then add some water.
- Keep the cooker on the stove and and then simmer the sambar for 10-12 minutes on a low flame.
- Keep on stirring at intervals so that the dal does not stick to the bottom. switch off and keep the sambar covered.
- In a small pan, heat oil. crackle the mustard seeds first.
- Then add the fenugreek seeds, garlic, red chilies, asafoetida and curry leaves.
- Fry till the garlic turns a light brown and the red chilies change color. pour the whole tempering in the steaming hot sambar. close with a lid so that the flavors infuse for about 5-6 minutes.
- Later stir and then serve the vegetable sambar with steamed rice or idli or dosa or medu vada.