Ingredients
- Tuvar dhal - 3/4 cup
- Vegetables - 3 cups (like sambar onions, white pumpkin, bottle gourd, ladies finger)
- Tamarind - lemon size
- Coriander leaves - 2 tablespoons
- Curry leaves - 1 tablespoon
- sambar powder - 2 teaspoon
- Salt - 1-3/4 teaspoon - 2 teaspoons
- Sugar - 1-1/2 teaspoon (optional)
- Turmeric powder - 1/4 teaspoon
- Green chillies - 2-4.
Seasoning
- Oil - 1 tablespoon
- Red chilli - 1
- Mustard seeds - 1 teaspoon
- Black gram dhal - 1/2 teaspoon
- Hing powder - 1/4 teaspoon
- Pressure cook dhal with one and a half cups of water for ten minutes.
- When cold mash well.
- Soak tamarind in one cup of water,for five minutes, squeeze well and strain out juice.
- Cook vegetables in one and a half cups of water.
- When three quarter cooked add slit green chillies, salt and sugar.
- Add tamarind water and simmer till raw smell disappears.
- Add mashed dhal, sambar powder and curry leaves.
- Simmer tillthick, add coriander leaves.
- Heat oil in a pan, add mustard seeds, black gram dhal and red chilli.
- When mustard seeds splutter, add hing powder and pour the seasoning over the sambar.
- Serve sambar hot with rice and chips.
