Sambar

🔥 Prep

• Rinse the 100 g toor dal and set aside.
• Chop the 150 g mixed vegetables into bite-sized pieces.
• Peel and finely chop the 1 pc onion.
• Chop the 1 pc tomato.
• Measure out 1 tbsp tamarind paste.
• Measure out 2 tbsp sambar powder.
• Measure out 1 tsp mustard seeds.
• Count out 10 curry leaves.
• Measure out 2 tbsp oil.
• Measure out 1.5 tsp salt.
• Measure out 600 ml water.

🔥 Cook

• 1. Soak the rinsed 100 g toor dal in water for 10 minutes.
• 2. Pressure cook the dal with 300 ml of the measured water for 3 whistles on medium-high heat; allow pressure to release naturally.
• 3. While the dal cooks, heat the 2 tbsp oil in a deep pan over medium heat.
• 4. Add the 1 tsp mustard seeds and sauté until they start to pop (about 30 seconds).
• 5. Add the 10 curry leaves and sauté for 10 seconds.
• 6. Add the chopped onion and sauté until translucent (4-5 minutes) on medium heat.
• 7. Add the chopped tomato and cook until soft (3-4 minutes).
• 8. Add the chopped mixed vegetables and sauté for 2 minutes on medium heat.
• 9. Stir in the 1 tbsp tamarind paste, 2 tbsp sambar powder, and 1.5 tsp salt; cook for 1 minute.
• 10. Add the pressure‑cooked dal (with its liquid) and the remaining water to reach a total volume of 600 ml; bring the mixture to a boil over medium-high heat.
• 11. Reduce the heat to low and simmer gently for 15 minutes, stirring occasionally.
• 12. Taste and adjust salt if needed, then turn off the heat.

🔥 Serve

• Transfer the hot sambar to a serving bowl and garnish with fresh chopped coriander leaves if desired.
• Serve steaming hot with steamed rice, idli, dosa, or vada.
• Accompany with a side of coconut chutney or a simple salad of cucumber and carrot.