Sambaar(സാമ്ഭാര്‍)

This is a South - Indian favourite and goes with a lot of dishes. Each of the 4 states in the south and in fact regions within the different states have their own take on Sambar. But there is no question on what the central dish is, in most feasts in South India 

Difficulty level: Medium

Preparation time: 5 min

Cooking time: 30- 40 min

Makes: 8-10servings

Ingredients:

Toor dal: 1/2 cup

Turmeric powder: 1/8 tsp

Fenugreek: 1 tsp

Shredded coconut: 3 tbsp

Sambaar masala: 4 tbsp

Asafoetida powder: 1/8 tsp

Coarsely  chopped shallots: 1 tsp

Tamarind paste/ dry tamarind:  3/4 tsp/ size of a small lime squeezed in 1/8cup water

Oil: 1 tsp

Curry  leaves: 1 sprigs

Cut vegetables: 1/4 cup

Salt:to taste

For tempering:

Oil: 1 tsp

Mustard seeds: 1 tsp

Red chillies: 2-3 nos.

Curry leaves: 2 sprigs

In a pressure cooker, cook the dal with turmeric powder and 1/4 tsp salt for1 whistle. Keep aside so as to allow all the pressure to release. 

In the meantime, in another skillet on medium flame, heat the oil and add the fenugreek. Once light brown, add the chopped shallots and leaves of 1 sprig of curry leaves. Take care not to burn the fenugreek. Keep a close eye as it is very easy to do so. After a minute, add the asafoetida powder, sambaar masala and saute for a couple of minutes (until the raw taste is gone). Continue sauteeing adding the shredded coconut, for a minute and keep aside. Allow to cool completely before grinding to a fine paste.

Add the ground masala, tamarind paste/ water and the cut vegetables to the cooked dal along with enough salt and water. Mix well and allow to cook for another whistle. Allow the pressure to release completely.

For tempering, heat the oil and add the mustard seeds. Once it splutters, add the rest. Add the whole thing to the top of the sambaar and close the lid. Allow to sit for a few minutes and serve hot.