Sambar

Ingredients

• 0.75 cup Split Pigeon Peas (Toor Dal)
• 3 unit/count Drumsticks (vegetable) (Cut into 12-15 pieces of approx 1.5 inch per piece)
• 3 unit/count Tomatoes (Normal size)
• 1 teaspoon Turmeric
• 4 teaspoons Sunflower Oil
• 2 teaspoons Fenugreek Seeds
• 0.25 teaspoon Asafetida
• 1 unit/count Onions (Small size)
• 4 sprigs Curry Leaves
• 3 tablespoons Coconut (Shredded)
• 1.5 tablespoons Sambar Powder
• 2 teaspoons Mustard Seeds
• 2 teaspoons Tamarind Paste
• 2 cups Water
• 1 tablespoon Salt

Instructions

1. 1Soak the split pigeon peas in water for 30 minutes. Drain and transfer to a pressure cooker with 2 cups of water, drumsticks, tomatoes, and turmeric. Cook for 9 whistles, then allow the pressure to release naturally.
2. 2In a small pan, heat 2 teaspoons of oil over medium heat. Add fenugreek seeds and allow them to crackle. Add sliced onions and sauté until they change color. Stir in shredded coconut and sauté until light brown. Add asafetida, curry leaves, and sambar powder, sauté briefly, then remove from heat. Once cooled, grind the mixture into a fine paste using a mixer grinder, adding water as needed.
3. 3Transfer the cooked lentils, tomatoes, and drumsticks from the pressure cooker to a pot. Add salt, the ground spice paste, and tamarind paste. Adjust the water quantity to your preference and bring to a boil. Simmer until the flavors meld. In a separate pan, heat the remaining oil, crackle mustard seeds, and pour over the sambar. Add the remaining curry leaves and cover with a lid.
4. 4Serve the sambar hot as a main dish with rice, or as a side with idli or dosa.