Sambhar

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar.

Ingredients:

Tuvar dal 1 cup

Chana dak 1/4 cup

MTR-sambhar masala 2 teaspoon

Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup).

onion-1 finely chopped

Curry leaves 8-10 leaves

oil 2 teaspoon

hing pinch

salt as per taste

turmeric powder-1/2 teaspoon

red chilli powder 1 teaspoon

dhania powder 1 teaspoon

green chilli1-2 finely chopped/paste

dry red chilli 1-2 for tempering

methi seeds

Method:

Rinse and soak the daal along for 15 minutes while preparing for other materials. 

Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. Crush daal with blender. Transfer in a big vessel and keep for boiling. Add methi seeds, chilli powder, turmeric powder, dhania powder, sambhar masala, green chilli and salt as per taste. Add water to keep sambhar thin in consistency.

Take oil for tempering. On heating add dry red chilli, hing, and curry leaves. Add onion to sautee. Add vegetables to sautee. Transfer all veggies to sambhar. Mix well and stir intermittently. Taste and adjust seasoning as needed. Boil on low flame. Adjust the consistency by adding water if required.

This can be used as a soup also or as a main course with idli, dosa, uttapam or vada. rice and sambhar can be part of South Indian meal along with rasam, curry etc.