Sambar - Lentils and Veggies in Spicy Gravy

Lentils and Veggie Curry (Sambar) is a very popular dish from the southern states of India. It is a power packed healthy dish. This is personally my all time favorite.

Cook Time:

30 Minutes

Yield:

4 Servings

Ease of Cooking:

Moderate

What all you'll need?

• Lentils (Toor Dal) - 1 cup
• Okra - 4-5
  
• Drumsticks - 2
• Tomato - 1
  
• Carrot - 1
  
• Shallots(Small Red Onion) - 6-7
• Coriander Seeds - 2 tablespoons
• Fenugreek Seeds - 1 teaspoon
• Asafoetida Powder- 1 teaspoon
• Turmeric Powder - 1 teaspoon
  
• Grated Coconut - 1/2 cup
• Dried Red Chili - 6-7 (depending on how spicy your taste buds can afford)
  
• Coconut Oil - 2 teaspoons
• Tamarind Pulp - 3 tablespoons
• Mustard Seeds - 1 teaspoon
• Curry Leaves - A bunch
• Cilantro - A bunch chopped
• Salt - As required
• Water - As required
  

Regarding the veggies, you can use anything that you like for this dish. These are the veggies that I usually use. I also add leafy vegetables/herbs like spinach, moringa leaves or any kind of greens leaves to make it more healthier.

You can also use tamarind instead of the pulp. If you are using tamarind, take a small key lime size of the tamarind and soak it in a little bit of water. Squeeze it out to get the juice and use that juice for the preparation.

Let's cook it!!

1. Wash the lentils in water and drain the water. Cook the lentils in a pressure cooker with about 2 cups of water and the turmeric powder.
2. Meanwhile, heat a pan and add a teaspoon of oil to the pan. Once the oil is hot, add the spices(coriander seeds, dried red chili, fenugreek seeds, Asafoetida Powder). Wait until all the spices are roasted and emits a nice aroma and add the grated coconut. Saute for another couple of minutes and turn off the stove.
3. Once its cooled, grind them into a fine paste using water in a mixer/grinder and keep it aside.
4. Cut the veggies into small bite size pieces and add to the cooked lentils. Add the tamarind pulp and salt to the mixture. Add enough water and cook the veggies.
   
5. Once the veggies are soft add the spice paste to the boiling mixture. Simmer the stove and let it boil for another couple of minutes.
   
6. During the time, heat another pan and add a teaspoon of oil. Once its hot, add the mustard seeds, dried red chili and curry leaves. Wait for the mustard seeds to splutter and pour the mixture to the boiling sambar.
   
7. Turn off the stove and garnish it with cilantro.

Delicious sambar is ready to be served with rice