Sambhar**

This oil free version of the South Indian staple can be teamed with rice, dosas, idlis and vadas.

Ingredients

• 1 cup toor dal


• 1 tomato, chopped


• 1 onion, chopped


• 2 brinjals, cubed


• 1 drumstick, cut into 4 pieces


• 1 potato, peeled and cubed


• 1 tablespoon tamarind pulp (imli)


• salt to taste

For the Sambhar Masala

• 6 to 8 red chillies


• 1 tbsp coriander seeds


• 1 tsp fenugreek seeds (methi)


• 1 tbsp toovar dal (arhar)


• 1 tbsp split Bengal gram (chana dal)


• 1 tbsp split black gram (urad dal)


• 1 tsp turmeric powder (haldi)


• 1/2 tsp asafoetida (hing)

For the Tempering

• 1 tsp mustard seeds


• 6 curry leaves


• 1/4 tsp asafoetida (hing)

Method

First prepare the sambhar masala.
Dry roast all the ingredients for the sambhar masala. Then grind them to a fine paste in a blender using a little water. Keep aside.
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafoetida. Add this to the sambhar and simmer for 15 minutes.