sambar recipe

 Certainly, here's a basic recipe for making sambar:

Ingredients:

- 1 cup toor dal (pigeon pea lentils), washed and soaked

- 1 small carrot, chopped

- 1 small potato, chopped

- 1 small onion, chopped

- 1 small tomato, chopped

- 1 drumstick, cut into pieces (optional)

- 1/2 cup tamarind extract

- 2 tablespoons sambar powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon mustard seeds

- A pinch of asafoetida (hing)

- A few curry leaves

- 2 tablespoons oil

- Salt to taste

- Chopped coriander leaves for garnishing

For sambar masala (ground spice mix):

- 1 tablespoon chana dal (split chickpeas)

- 1 tablespoon urad dal (split black gram)

- 1/2 teaspoon fenugreek seeds

- 1/2 teaspoon cumin seeds

- 4-5 dried red chilies

- 1/2 teaspoon black peppercorns

- 1/2 teaspoon coriander seeds

- A pinch of asafoetida (hing)

- 1 teaspoon oil

Instructions:

1. Pressure-cook the soaked toor dal until it's soft and mushy. Set aside.

2. In a separate pan, dry roast all the ingredients listed under "sambar masala" until they turn golden and aromatic. Allow them to cool, then grind them into a fine powder. Keep the sambar masala aside.

3. In a large pot, heat oil. Add mustard seeds and let them splutter.

4. Add asafoetida, curry leaves, and chopped onions. Sauté until the onions turn translucent.

5. Add chopped tomatoes and cook until they become soft.

6. Add chopped carrot, potato, drumstick (if using), turmeric powder, and a pinch of salt. Mix well.

7. Add tamarind extract and sambar powder. Cook the vegetables until they are tender.

8. Add the cooked and mashed toor dal to the pot. Mix everything together.

9. Add the ground sambar masala and salt to taste. Adjust the consistency by adding water if needed.

10. Allow the sambar to simmer for about 10-15 minutes, allowing the flavors to meld together.

11. Garnish with chopped coriander leaves.

Your sambar is ready to be served! Enjoy it with steamed rice, idli, dosa, or any South Indian dish of your choice.