Sambar

Ingredients(for 1 medium bowl (approx. 250 ml))

• 1/2 cup Toor dal (arhar dal, split pigeon peas)
• 1 piece Drumstick (saijan ki phalli, cut into 2-inch pieces)
• 1/2 cup Pumpkin (kaddu, diced)
• 1 small Brinjal (baingan, chopped)
• 1 small Carrot (gajar, diced)
• 1 medium Tomato (tamatar, chopped)
• 1 small Onion (pyaz, sliced)
• 2 tbsp Tamarind pulp (imli ka ras)
• 1.5 tbsp Sambar powder (homemade or store-bought)
• 1/2 tsp Mustard seeds (rai)
• 8-10 leaves Curry leaves (kadi patta)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 1 tsp Oil (preferably cold-pressed or coconut oil)
• a pinch Asafoetida (hing)
• 2 tbsp Coriander leaves (hara dhania, chopped, for garnish) - optional

Instructions

1. 1

   Rinse the toor dal thoroughly. Pressure cook it with 1.5 cups of water, haldi (turmeric), and a few drops of oil for 3 whistles or until soft. Mash the cooked dal and keep aside.

   10 minutes

   Adding a pinch of hing while cooking dal aids digestion.

2. 2

   In a deep pan or handi, heat oil. Add mustard seeds and let them splutter. Add curry leaves, hing, and sliced onions. Sauté till onions turn translucent.

   3 minutes

   Use coconut oil for an authentic South Indian aroma.

3. 3

   Add chopped tomatoes and sauté until soft. Then add all vegetables (drumstick, pumpkin, brinjal, carrot) and cook for 3-4 minutes.

   4 minutes

   Cut vegetables evenly for uniform cooking.

4. 4

   Pour in 2 cups of water and bring to a boil. Cook until vegetables are tender but not mushy.

   6 minutes

   Do not overcook vegetables to retain their texture and nutrients.