This oil free version of the South Indian staple can be teamed with rice, dosas, idlis and vadas.
For the Sambhar
- 1 cup toor dal
- 1 tomato, chopped
- 1 onion, chopped
- 2 brinjals, cubed
- 1 drumstick, cut into 4 pieces
- 1 ladies finger, chopped
- 1 tbsp 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 daal (arhar)
- 1 tbsp split Bengal gram (chana daal)
- 1 tbsp split black gram (urad daal)
- 1 tsp turmeric powder (haldi)
- 1/2 tsp asafetida (hing)
For the Tempering
- 1 tsp mustard seeds
- 6 curry leaves
- 1/4 tsp asafetida (hing)
- 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 daal with 2 cups of water. Steam the vegetables separately and add to the daal. 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 asafetida. Add this to the sambhar and simmer for 15 minutes.