Sambhar

Sambhar is a popular South Indian dish which is made from lentils, vegetables and a special spice powder (sambhar powder). The lentils (tuvar dal) makes up the base of this dish and the variety of vegetables in it makes the sambhar tastier and more nutritious.

The sambhar is traditionally served with dosa (thin crispy pancake) or idli (steamed savoury rice cake) along with fresh coconut chutney. Both are super delicious!

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Serves 6-8

Ingredients

1 cup Tuvar dal (split pigeon peas) (1tsp salt & 1tsp ginger for boil)

½ tsp mustard seeds

½ tsp cumin seeds

1 green chilli

8-10 curry leaves

Small cinnamon stick

1 small onion finely chopped

1 small potato finely diced

1 medium carrot finely diced

½ courgette finely diced

1 small aubergine diced

Salt to taste

2 tsp chilli powder

¼ tsp turmeric

1 chopped fresh tomato

2 tbsp passata

1 tsp tomato puree

3 tsp ginger paste

½ cup peas

4-5  3inch drumstick pieces (optional)

3 tsp sambhar powder

3-4 tsp sugar

Instructions

Wash the dal well, add 3 cups of water, 1 tsp salt, 1 tsp fresh ginger and pressure cook for 20-25 minutes.

Once dal is cooked, leave to release pressure naturally or run under cold water and then open the pressure cooker.

Whisk the dal and add 3 more cups of hot water to it and leave aside.

While the dal is cooking, heat oil in saucepan, add mustard seeds and let pop.

Add, cinnamon stick, cumin seeds, green chilli and curry leaves.

Stir in onions, carrots and potato and cook for a couple of minutes.

Next, add the courgette, aubergine, salt, turmeric and chilli powder and stir well.

Cook for another 2 minutes or so and then add fresh tomato, passata, tomato puree and rest of the ginger paste.

Cover and cook until tomatoes have softened.

Pour the dal over a sieve and add to the tomato mixture and bring to a boil.

Then add in the peas and drumsticks if using together with the sugar and sambhar powder.

Stir well and leave to simmer for 10-15 minutes until it is medium consistency.

Serve hot with idli, dosa or rice.