Tamarind – fistful
took dal/ pigeon pea -1 cup
Onion -1 big
Green Chillies-7-8 no.
Drumstick 3 inch pieces- 1 cup
Carrot 2 inch pieces- 1 cup
Brinjal chopped – 1 cup
Tomatoes – 1 cup (or 2 large)
Cumin seeds-1 tsp
Fenugreek powder-1/2 tsp
Ginger -Garlic Paste – 2 tsp
Curry leaves- 2 sprigs
Cinnamon stick- 2,1 inch
Dhagad phool -1tsp
Red chilli powder -1tso ( optional)
Clean toor dal and take 3 cups of water to the pressure cooker, add dal, close the lid and put the whitsle ond cook it on a medium flame for 3-4 whitsles.
Once the pressure is released, open the lid carefully and keep the mashed dal aside,
Clean the Tamarind, and soak it in a cup of water, after 20 mins extract the juices from the Tamarind.
Chop all the vegetables into medium sized pieces and keep them aside.
Take a large and wide saucepan. On a medium flame, add oil, cumin seeds,cloves cinnamon, mustard seeds, Dhagad phool, cardamom and fry for a minute.
Add chopped onions and green chilli to the pan and fry until onions become translucent.
Add ginger -Garlic Paste to the pan and fry until raw flavor is gone, add curry leaves, turmeric, chopped vegetables to the pan and cook until they are cooked.
Add Tamarind juice, salt, sugar, fenugreek powder, red chilli powder (optional) to the pan and stir it for a minute.
Simmer the mixture for 20 minutes
Once all the vegetables are completely cooked, add cooked dal to the mixture and give it a stir.
Simmer the mixture for 10 minutes on a low flame.
Turn off the flame.
Serve it hot with rice or idli.
You can add any vegetables to the sambar.
Adjust the sugar /jaggery depending on the tartness of the sambar.
Adjust the green chillies upon your hotness level.
Have a great weekend ahead.