sambar
Lentil-based soup mixed with choice of vegetables.
Cooking Time
35min
Prep Time
10 min
Serves
3
Categories
Dinner
Lunch
Main Dish
Cooking tools used
Pressure Cooker
Cuisines
Indian - Karnataka
Indian - Kerala
Indian - South Indian
Indian - Tamil
Ingredients
Main Section
Toor Dal
1/2
cup
red onions
1
unit/count
small size
ladies finger
12
unit/count
mustard seeds
1/2
tsp
dry red chillies
2
unit/count
curry leaves
1
sprig
Split urad dal
1/2
tsp
fenugreek seeds
4
unit/count
asafetida
1/4
tsp
tamarind pulp
1
spoon
diluted version
turmeric
1/2
tsp
sambar powder
3
tbsp
green chillies
2
unit/count
Step 1
Pressure cook toor dal for 5 whistles.
Step 2
Heat oil in a pan and shallow fry okras for about 5-8 minutes. Make sure they're fried properly. Keep it aside once cooked.
In the same pan, heat oil once the oil is hot, add mustard seeds, urad dal, fenugreek seeds, dried red chilly, asafoetida, curry leaves, finely chopped onions and green chillies. Fry the whole mixture well.
(Do not brown)
Keep it aside.
Step 3
Now in a kadai and 1.5 cups of water and tamarind pulp. Boil it for 3 minutes. Add the fried okras and then continue to boil it for a minute. Add the tadka made in step 2. Boil for an additional 2 minutes. Now add turmeric powder and 3 tbsps of sambar powder. Cook the mixture well for 2-3 minutes until masalas are cooked.
Step 4
Now add the cooked dal and 2 tbsps of salt. Boil for 5-10 minutes and switch off the flame.
Sambar is ready to be served.
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