Sambhar

Sambhar  is usually served with steamed rice or idli, dosa , or vada. It is actually a hot and spicy soup mixed with vegetables. I suggest to use maximum 3-5 vegetables like cauliflower, carrots, capsicum, brinjal, raddish, potatoes, french beans or okra etc;  to keep balanced consistency for soup. Each family uses the ingredients in various proportions. You can also try varying the quantities depending on your preference.

For The Sambhar Masala :
 1 tsp coconut oil or any other refined oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tbsp coriander seeds
1 tsp fenugreek (methi) seeds
6 to 8 whole dry kashmiri red chillies , broken into pieces
1 tsp turmeric powder
1/2 tsp asafoetida (heeng)
2 tbsp freshly grated coconut

Other Ingredients :
 1 cup toovar (arhar) dal
1 tbsp chana dal (split bengal gram)
1/4 cup chopped brinjals (baingan / eggplant)
1 drumsticks (saijan ki phalli ) , cut into 75 mm. (3”) pieces
1/4 cup chopped bottle gourd ( lauki)
1/2 cup shallots (madras onions)
1/2 cup chopped tomatoes
1 tbsp tamarind (imli) pulp
salt to taste
1 tbsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
6 to 7 curry leaves (karri patta)
1/4 tsp asafoetida (heeng)

 How to Prepare :

1. Soak the toovar dal and chana dal in enough water for 20 minutes and drain.
2. Combine the dals with 2 cups of water and pressure cook for 4 whistles.
3. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and keep aside.
4. Combine the brinjal, drumstick, bottle gourd and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till all the vegetables are cooked.
5. Add the cooked dals, shallots, tomatoes, tamarind pulp, the prepared sambhar masala, salt and 3 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
6. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
7. When the mustard seeds crackle, add the fenugreek seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
8. Pour the tempering over the sambhar, mix well and cook on a slow flame for 5 minutes.
9. Serve hot.