preparation
Ingredients
- 1 cup pigeon pea lentils
- 1 to 1.5 cups, cleaned and chopped vegetables - okra, french beans, potatoes, shallots or onions, small round lady finger, tomatoes
- 1 tbsp seedless tamarind soaked in ½ cup water
- 1 to 1.5 tbsp sambar powder
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- a pinch of asafoetida
- 2.5 to 3 cups water for pressure cooking the lentils
- cups water to be added later
- salt
for the tempering
- 2 to 3 dry red chillies
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds (optional)
- a pinch or two of asfoetida
- 2 to 3 cloves garlic - crushed lightly with the peels (optional)
- 12 to 15 curry leaves
method
- first soak the tamarind in warm water for 30 mins. pick and rinse the dal in water well.
- boil dal in 2.5 to 3 cups water in the pressure cooker for 8-9 whistles on medium to high flame. the lentils should become soft and mushy.
- once the pressure settles down on its own, remove the lid.
- now add the chopped veggies, turmeric powder, red chilli powder, asafoetida and salt. add 2 cup water and stir well.
- pressure cook again for 1 whistle on medium to high flame. once the pressure settles down on its own, remove the lid.
- add the sambar powder and tamarind pulp. if the consistency of sambar is thick, then add some water.
- keep the cooker on the stove and and then simmer the sambar for 10-12 minutes on a low flame.
- keep on stirring at intervals so that the lentil does not stick to the bottom. switch off and keep the sambar covered.
- in a small pan, heat oil. crackle the mustard seeds first.
- then add the fenugreek seeds, garlic, red chillies, asafoetida and curry leaves.
- fry till the garlic turns a light brown and the red chillies change colour. pour the whole tempering in the steaming hot sambar. close with a lid so that the flavours infuse for about 5-6 minutes.
- lastly stir
the vegetable sambar with steamed rice or idli or dosa or medu vada.
by Nayana.Kalaimalai
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