Kerala Style Sambar

Name: Kerala Style Sambar
Total time: 2760 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 small cup toor dal; 4 small purple brinjals cut in halves; 1 small madrasi cucumber peeled and cubed; 2-3 Drumbsticks peeled and cut in 3-4" pieces; 1 chayote peeled and diced; 1 small wedge white pumpkin peeled and cubed; 1 large onion cut in cubes; 2 tomatoes cut in cubes; 1 Lemon sized tamarind ball; 1-1/4 tsp salt or to taste; 1-1/2 cups water or as needed; Masala to be roasted:; 2 tbsp coriander seeds; 1/4 tsp fenugreek seeds; 1 tsp mustard seeds; 1/8 tsp hing; 6 dry red chilies; 1/4 cup fresh grated coconut; For Tempering---; 1 tsp mustard seeds; 1 big sprig curry leaves; 2 dry red chilies; 1/4 tsp fenugreek seeds; 1/8 tsp hing (asafoedita); 2 tbsp olive oil

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#dal
An easy preparation though a bit time consuming as the sambar masala is freshly prepared. Make use of any vegetables that are seasonal. I love sambar which is not too thin in consistency, so this recipe works perfectly as it's not too thin.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Saved

Ingredients

46 minutes

3 servings

1small cup toor dal
4small purple brinjals cut in halves
1small madrasi cucumber peeled and cubed
2-3Drumbsticks peeled and cut in 3-4" pieces
1chayote peeled and diced
1small wedge white pumpkin peeled and cubed
1large onion cut in cubes
2tomatoes cut in cubes
1Lemon sized tamarind ball
1-1/4 tspsalt or to taste
1-1/2 cupswater or as needed
Masala to be roasted:
2 tbspcoriander seeds
1/4 tspfenugreek seeds
1 tspmustard seeds
1/8 tsphing
6dry red chilies
1/4 cupfresh grated coconut
ForTempering---
1 tspmustard seeds
1 big sprig curry leaves
2dry red chilies
1/4 tspfenugreek seeds
1/8 tsphing (asafoedita)
2 tbspolive oil

Saved

Steps

46 minutes

1

Wash dal and pressure cook till soft. Once pressure is gone, remove container of dal and churn it till it is smooth.
2

Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Switch off gas.
3

Add grated coconut and sauté till it's lightly colored. Cool and grind in mixer/food processor till fine powder is formed.
4

Soak tamarind in warm water for 5-10 minutes and squeeze out the pulp discarding the pith.
5

Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery).
6

Add the roasted masala to the dal and all the vegetables except drumbsticks.
7

Boil drumbsticks separately.
8

Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
9

Prepare the tempering. In another pan, heat oil. Add mustard seeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
10

Keep simmering on very low heat for additional 5-10 minutes on low heat.
Serve with idli/dosa/rice.