This is an South Indian dish. Mainly accompanied by idly, dosa, medu vada. It is served pipping hot & is very yummy in taste. It is also eaten with plain rice accompanied by apalam papad (south indian papad). Its spicy, tangy in taste.
Toor dal (arhar dal) 2 cups
Masoor dal without skin 2 tsp ( this dal gives very nice taste to the sambhar )
Tamarind pulp 1/2 cup
Fresh coconut 2 tbsp ( finely grated) [optional]
Onions 1 no ( big size ) 2 nos (small size) [ chopped in medium size cubes ]
Tomatoes 2 nos ( small size ) [ chopped in medium size cubes ]
Pumkin 4 nos [ chopped in medium size cubes ]
Drumsticks 4 - 5 pieces
Eggplant (small size) 3-4 pieces [ chopped in medium size cubes ]
Fresh corriender leaves finely chopped for garnishing
Mustard Seeds 1 tsp
Asafotida (hing) a pinch
Red Chilli powder 1 tsp
Dried red chillis 2-3 nos
Turmeric powder 1/2 tsp
Sambhar powder 2 1/2 tsp
Salt to taste
Oil 3 tsp
1. Pressure cook the toor dal together with 2 tsp of masoor dal & keep aside.
2. In a kadhai or pan heat some oil. Added mustard seeds allow them to crackle. Add hing & dried red chillis.
3. Add chopped onions & saute till light brown. Add all the vegetables & very little water(2-3 tbsp). Cover the pan & allow the vegetables to get little soften.
4. Add the sambhar powder & other spices & the tamarind pulp. Mix well.
5. Saute for sometime.
6. Add the boiled dal, some water to get the right consistency of the sambhar & grated coconut. Mix well.
7. Cover the pan or kadhai & let the sambhar boil. Check the water consistency in between.
8. Check if all vegetables are cooked or soften.
9. Garnish with corriender leaves.
10. Serve hot with idli, dosa or rice.