Sambhar

Ingredients list for Sambhar

• 1 cup Split pigeon peas (arhar dal / tuvar dal) soaked for 20 minutes, drained and boiled
• 1 1/2 tablespoons Sambhar masala
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Fenugreek seeds
• 2 Dried red chillies
• 1/2 teaspoon Asafoetida
• 10-15 Curry leaves
• 15-20 Madras onions peeled
• 8-10 Drumsticks 2 inch pieces
• 1 Medium tomato chopped
• 1 Lemon sized ball of tamarind soaked in 1/2 cup water
• 1/2 teaspoon Turmeric powder
• to taste Salt
• to serve Steamed rice

Method

1. Heat oil in a deep non-stick pan, add mustard seeds, fenugreek seeds, red chillies, asafoetida, mix and sauté till fragrant.
2. Add curry leaves, madras onions, drumsticks and tomato, mix and sauté for 2-3 minutes.
3. Mash the tamarind properly with your fingers and strain the tamarind water into the pan and mix well.
4. Add sambhar masala, turmeric powder and 1 cup water and mix, cover and cook for 15 minutes.
5. Add salt and boiled pigeon peas, mix well and let the sambhar come to a boil. Switch the heat off and transfer into serving bowl. Serve hot steamed rice.