Sambhar

Updated at: Thu, 17 Aug 2023 12:28:31 GMT

Step 1

Wash 3/4 cup toor daal until water runs clear. Put in pressure cooker and add 2 cups water. Pressure cook on medium heat for 2-4 whistles. Cook until smooth.

Step 2

Rinse & prep all veggies: Scrape the drumsticks lightly and rinse. Chop into 2 inch pieces. Peel and chop shallots Wash and dice tomatoes Wash and prep rest of veggies to taste

Step 3

In a new pot, saute the eggplant for 1-2 minutes, then add onions and saute. add the rest of the veggies together with 5 cups water - bring to a bowl and simmer until all the veggies are soft cooked but hold their shape.

Step 4

When the pressure cooker is off, mash the daal to smooth and no lumps remain.

Step 5

when the veggies are completely cooked, add sambhar powder, tumeric and salt to taste. Cook for 3-5 minutes.

Step 6

Then add tamarind paste, allow to mix in then taste and adjust as needed.

Step 7

Add the smooth daal, mix well to blend the daal with the water. Bring to a boil again. Add cilandro leaves and stir. If you are not going to eat right away, then allow to cool and refridgerate (for up to 2 days). Complete the last step of tempering before eating.

Step 8

Tempering: Heat a pan with oil or ghee Add mustard, cumin, fenugreek seeds. When they begin to sizzle, add curry leaves, broken chilli, cilantro and asofoetida. Quickly pour this seasing onto the hot sambhar mixture. Stir well and simmer for 203 minutes for the sambhar to become flavorful.

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