Sambar

Place tamarind in small bowl with warm water to soak. Set aside.

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Over high heat, place toor dal in pressure cooker with 2 cups water. Let cook for about 3 whistles, or until soft. Mean while you wait, place pot with 6 cups of water over high heat and prep veggies.

Traditional sambar is made with drumsticks, however, I had leftover bhindi from my bhindi with tomato gravy post so I used them with tomato, onion, and red chili

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Once water is boiling, add veggies and spices. Once toor dal has been pressure cooked for 3 whistles, blend with tamarind pulp (no seeds or string) and grated coconut. You can also seive, it will take longer

 

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I chose to do blender as it is quicker 🙂

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Add to pot with veggies and bring to a boil. In separate small skillet, heat oil and temper the mustard and cumin until they crackle. Then add the dried red chilli and curry leaves. Be careful, as it will sputter a lot!

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Remove from heat. Stir in the hing and mix into pot with vegetables.

Serve and enjoy this delicious sambar 🙂

 

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Delicious served with idli, rice, or on its own 😉
what you need:
3⁄4 c. toor dal
~10 bhindi (each cut to thirds)
1/2 onion, chopped
1 lg. tomato, chopped
1 red chili
1 tsp. salt
1 tsp. ginger
1 tsp. garlic paste
1⁄2 tsp. red chili powder
1⁄4 tsp. turmeric
1 tbsp. sambar powder
2 tamarind, soaked in warm water
2 tsp. grated coconut
for tempering:
1 red chili (broken into pieces)
1 sprig curry leaves
1⁄2 tsp. brown mustard seeds
1⁄2 tsp. whole cumin/jeera
1 garlic crushed slightly
1 tbsp. oil
1/2 tsp. hing
follow along:
  1. Place tamarind in small bowl with warm water to soak. Set aside.
  2. Over high heat, place toor dal in pressure cooker with 2 cups water. Let cook for about 3 whistles, or until soft.
  3. Place pot with 6 cups of water over high heat (bring to a boil)
  4. While toor dal and water is heating, prep veggies.
  5. Once water is boiling, add veggies.
  6. Once the veggies are half cooked, add salt, turmeric, red chili powder, sambar powder and ginger garlic paste.
  7. Blend toor dal til to smooth in blender with tamarind water and pulp and coconut.
  8. Add to pot once veggies are fully cooked.
  9. To a small skillet, heat oil and crackle the mustard and cumin, then add the dried red chilli and curry leaves.
  10. Remove from heat. Stir in the hing.
  11. Add to pot and serve.
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