Veggie Sambhar

Published On February 20, 2017
In Article
By Sandhya Harsh
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Prep Time
15 mins
Cook Time
15 mins
Difficulty Level
Intermediate

Ingredients

Toor dal/Split Pigeon Pea - 1 cup
Shallots - 12-15 (small onions) - peel and cut the tops (optional)
Medium size Tomatoes - 3
Vegetable - 1/2 cup to 3/4 cup (cubed) Pumpkin/carrot/potato/beans/brinjal/drumstick - optional
Green chilies - 2
Turmeric powder/Haldi - 1/2 teaspoon
Curry leaves - a sprig
Coriander leaves - 2 tablespoon
Thick tamarind extract - 1 1/2 teaspoon (optional)
Salt to taste
Red chilli powder - 1 teaspoon
Coriander/Dhania powder - 1 teaspoon
FOR SAMBHAR MASALA (ROAST AND POWDER IT) :
Coriander seeds - 1 tablespoon
Chana dal - 3/4 tablespoon
Coconut grated or thin sliced - 8 to 10 slices
Red chillies - 5
Fenugreek/Methi seeds - /2 teaspoon
Raw rice - 1 1/2 teaspoon
Cumin/Jeera - 1/2 teaspoon
Oil - 1 teaspoon
Alternatively Use Readymade Sambhar Masala - 2 teaspoon
FOR TEMPERING :
Oil - 1 tablespoon (ghee is recommended)
Red chilli - 1 or 2
Asafoetida (Hing) - 1/2 teaspoon
Curry leaves - a sprig
Mustard seeds - 1/2 teaspoon
Cumin/Jeera - 1/2 teaspoon
OTHER INGREDIENTS
Garam masala - A pinch
Ginger garlic paste - 1 teaspoon (optional)

Instructions

Wash dal and soak in 1 1/2 cups water for half an hour. Add salt, turmeric powder and methi seeds and pressure cook the dal upto 3 whistles or till the dals turn soft. Keep it aside.
Peel shallots/small onions, slit green chilies and chop tomatoes. If using any vegetable, peel and cube it.
While the dal cooks, prepare the sambhar powder. In a small pan, add 1/2 teaspoon oil, methi seeds and allow it to turn dark brown on low to medium flame. Add chana dal, coriander seeds, jeera, raw rice, coconut slices, red chilies and roast for 3-4 minutes. Remove from pan. Cool and grind to a slightly coarse powder and set aside.
You may use readymade sambhar masala instead of this.
Heat oil/ghee in a pan. Temper with asafoetida, jeera, mustard seeds. Add curry leaves, dry red chillies and saute. Add ginger garlic paste(optional).
Add the shallots, tomatoes, green chilies and vegetables (if using any vegetables) and saute them.
Add water and cook till the veggies are tender and soft. Add tamarind extract, red chilli powder, dhania powder, salt, haldi, sambhar masala and garam masala.
Add water and cook. Add this to pressure cooked dal. Add water and bring to a boil and simmer for 8-10 minutes. Constantly stir the sambhar so that the bottom does not burn. Continue to boil till the raw smell of tamarind disappears. Stir the sambhar once in a while while it simmers. Continue to simmer for 7-8 mins on medium flame.
Turn off flame, add coriander leaves and close lid.
After few minutes, remove to a serving bowl and serve hot with idli, dosa, vada. or as desired.
Note - One can add more tomatoes or add little Amchur powder and skip tamarind.
Note - Choice of adding veggies is as per taste and availability.
Enjoy traditional Veggie Sambhar.

Servings : 6
Ready in : 30 mins
Special Category : Healthy Food
Recipe Type : Dinner, Lunch, Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.