Sambaar

 

Ingredients

1.       Pigeon pea/ Toor Dal – 1/2 cup

2.       Shallots ( baby onions)– 12 no

3.       Okra ( Ladies Finger) – 3 or 4

4.       Snake Gourd- 1/4^th of a piece

5.       Cucumber- small piece

6.       Elephant yam – small piece

7.       Lesser Yam-  1 or 2

8.       Eggplant- 2 small

9.       Drumsticks- 1

10.   Tomato – 1 medium or large

11.   Potato – 1 medium

12.   French Beans (optional) – few

13.   Sunflower oil – 2 tbsp.

14.   Mustard- few

15.   Curry leaves- few

16.   Green Chilly- 3 or 4 numbers

17.   Coriander Leaves – a bunch

18.   Sambaar Powder – 3 tbsp. ( Eastern Sambaar Powder is recommended)

19.   Salt- to taste

20.   Water – for boiling vegetables

 

Method:

1.     In a cooking vessel boil the toor dal in water until done
2.     Meanwhile cut all vegetables including in cubes
3.     First put the shallots (as whole, and do not cut them) , about 8 number,
4.     Followed by vegetables which are hard and slow tocookand then the rest of the vegetables
5.    Once the vegetables are cooked, add the eastern sambaar powder and cook again and add salt
6.    In a small frying pan crackle some mustard seeds, curry leaves, green chilies and shallots until light brown. 
7. Pour the above mixture onto the curry and garnish with some fresh coriander
8. Serve hot ( Servings- 4 to 5 people) ( Time – 40mints)

 

Tips: I avoid carrot, because I hate sweet sambaar and I like to have a thick consistency for my sambaar, add more water if you want thin. Alternatively you can use masore daal if you can’t get toor daal.