By Megha Ravindranath
Rinse the toor dal in cold water until the water runs clear. Add the dal and 2 cups of water to a pressure cooker. Cook until the dal is soft and mushy. (Approximately 4 whistles on a medium flame.)
In a separate bowl, soak the tamarind paste in 1/2 cup warm water for 10 minutes. Squeeze and extract the juice, set aside.
Heat oil in a pot over medium flame. Add mustard seeds and let them crackle.
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
Add the chopped onions and sauté until they turn translucent.
Stir in the chopped tomatoes, carrots, potatoes, and drumsticks. Cook for 5 minutes, stirring occasionally.
Add the tamarind juice, sambar powder, turmeric powder, and salt. Mix well and let it simmer for 10 minutes.
Add the cooked dal along with 1 cup of water. Simmer for another 10-15 minutes until all vegetables are cooked and flavors meld together.
Garnish with chopped coriander leaves and grated coconut (if using). Mix well.
Serve the sambar hot with steamed rice or idlis.
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By Megha Ravindranath
This recipe is ready in 50 minutes and features toor dal (split pigeon peas), water, tamarind paste and other delicious ingredients. Contains 250 calories total.
Rinse the toor dal in cold water until the water runs clear. Add the dal and 2 cups of water to a pressure cooker. Cook until the dal is soft and mushy. (Approximately 4 whistles on a medium flame.)
In a separate bowl, soak the tamarind paste in 1/2 cup warm water for 10 minutes. Squeeze and extract the juice, set aside.
Heat oil in a pot over medium flame. Add mustard seeds and let them crackle.
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
Add the chopped onions and sauté until they turn translucent.
Stir in the chopped tomatoes, carrots, potatoes, and drumsticks. Cook for 5 minutes, stirring occasionally.
Add the tamarind juice, sambar powder, turmeric powder, and salt. Mix well and let it simmer for 10 minutes.
Add the cooked dal along with 1 cup of water. Simmer for another 10-15 minutes until all vegetables are cooked and flavors meld together.
Garnish with chopped coriander leaves and grated coconut (if using). Mix well.
Serve the sambar hot with steamed rice or idlis.
Calories per Serving: 250
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