Sambhar

This oil free version of the South Indian staple can be teamed with rice, dosas, idlis and vadas.

Ingredients

For the Sambhar

• 1 cup toor dal
• 1 tomato, chopped
• 1 onion, chopped
• 2 brinjals, cubed
• 1 drumstick, cut into 4 pieces
• 1 ladies finger, chopped
• 1 tbsp tamarind pulp (imli)
• Salt to taste

For the Sambhar Masala

• 6 to 8 red chillies
• 1 tbsp coriander seeds
• 1 tsp fenugreek seeds (methi)
• 1 tbsp toovar daal (arhar)
• 1 tbsp split Bengal gram (chana daal)
• 1 tbsp split black gram (urad daal)
• 1 tsp turmeric powder (haldi)
• 1/2 tsp asafetida (hing)

For the Tempering

• 1 tsp mustard seeds
• 6 curry leaves
• 1/4 tsp asafetida (hing)

Method

• First prepare the sambhar masala.
• Dry roast all the ingredients for the sambhar masala. Then grind them to a fine paste in a blender using a little water. Keep aside.
• Wash and pressure cook the daal with 2 cups of water. Steam the vegetables separately and add to the daal. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
• Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafetida. Add this to the sambhar and simmer for 15 minutes.

Serves 8-10