Sambhar (South Indian style)

A popular South Indian cuisine served well with rice, idlis and dosas.  Mild spicy, sweet and tangy flavor with all different vegetables are a wonderful side dish to relish. I prefer more mangosteen than Tamarind because the later causes more acidic sensation down the throat.

1 cup pigeon pea lentils (tuvar dal)
1 teaspoon turmeric powder
1/2 cup green beans
1/4 cup grated coconut
1/2 cup chopped carrots
2-3 sticks of celery finely chopped
9-10 medium size cauliflower florets
3 finely chopped tomatoes
1/2 tablespoon tamarind pulp
8 pieces mangosteen (Kokam)
1/4 cup gur or jaggery (or brown sugar 1/4 cup)
3-4 fenugreek seeds
2 teaspoon salt
1/2 teaspoon mustard seeds
2 teaspoons urad dal
1 teaspoon cumin seeds
2-3 curry leaves
1 dry red chilli
1/2 cup chopped cilantro
1 tablespoon sambhar masala (get readymade or refer to homemade spices)
1 tablespoon oil or ghee
Please check (Measurements)

(You can choose your own veggies for sambhar; standard ones are eggplants, carrots, drumsticks, potatoes, cauliflower)

Process: Soak the pigeon peas for several hours. Add two cups of water and cook the dal with lid covered on low to medium heat till its  completely soft. Mash it little and keep aside. Heat oil in a medium cooking pot, add the mustard seeds, let them splutter. Add the curry leaves, cumin seeds, urad dal, fenugreek seeds and saute for 30 seconds. Add the veggies, coconut and saute for 4-5 minutes. Add tomatoes, tamarind pulp, powdered spices and cook for 6-7 minutes.

Add half cup of water, cover with a lid and cook till the vegetables are soft. Add the dal, jaggery and mangosteen. Add water if required depending on the consistency you want. Bring it to a boil and then let it simmer on low heat for 7 minutes. Heat two teaspoons of oil and add one dry chilli in a small skillet pan and pour the tempering over the cooked sambhar. Garnish with cilantro  and mix well.

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