Sambar

Estimated — 5 ingredients not in food database (100% mass accounted for)

• Carrot

  chopped

  50 g

• Cumin seeds

  5 ml

• Drumstick

  chopped

  100 g

• Green beans

  chopped

  50 g

• Green chilli

  chopped

  1 pc

• Mustard seeds

  5 ml

• Oil

  30 ml

• Onion

  chopped

  1 pc

• Pumpkin

  chopped

  50 g

• Salt

  to taste

• Sambar powder

  15 ml

• Tamarind pulp

  soaked in 2 tablespoons warm water, strained

  15 ml

• Tomato

  chopped

  1 pc

• Toor dal

  cooked

  100 g

• Turmeric powder

  5 ml

• Water

  400 ml

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Method

1. 1In a medium pot, heat 2 tablespoons of oil over medium heat.
2. 2Add 1 teaspoon mustard seeds and let them splutter until they begin to pop.
3. 3Add 1 small chopped onion, 1 small chopped tomato, and 1 finely chopped green chilli. Sauté for 3–4 minutes until the onions turn soft and golden.
4. 4Add 1 teaspoon cumin seeds, 1 teaspoon turmeric powder, and 1 tablespoon sambar powder (or a mix of coriander and cumin powder). Stir well to combine.
5. 5Add 1 cup of chopped vegetables (such as drumsticks, carrots, beans, or pumpkin) and 1 cup of cooked lentils (toor dal). Stir to coat the mixture with the spices.
6. 6Pour in 400 ml of water and bring to a boil. Reduce heat and simmer for 10–12 minutes until the vegetables are tender.
7. 7Season with salt to taste and adjust consistency by adding more water if needed.
8. 8Turn off the heat, stir in 1 tablespoon of tamarind pulp (soaked in 2 tablespoons of warm water and strained), and mix well.
9. 9Let the sambar rest for 5 minutes before serving to allow the flavours to meld.
10. 10Serve hot with steamed rice or idli.