Sambar - South Indian Lentil and Vegetable Curry - Vegetarian Recipe By Ruchi Bharani [HD]

toor dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cooks faster, while split peas are more economical.

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tanginess with fewer calories.

sambar powder

🥗Healthier: homemade spice blend

💰Cheaper: basic spices

A homemade blend can be healthier and more tailored to taste.

mixed vegetables

🥗Healthier: seasonal vegetables

💰Cheaper: frozen vegetables

Seasonal veggies are often fresher and cheaper.

Rinse toor dal under cold water until water runs clear.

Cook toor dal with water in a pressure cooker until soft, about 3-4 whistles.

Soak tamarind in warm water for 10 minutes, then extract the pulp.

Heat oil in a pan over medium heat until shimmering.

Add mustard seeds and let them splutter.

Stir in curry leaves and asafoetida, cooking until fragrant, about 30 seconds.

Add chopped onion and green chilies, sautéing until translucent, about 3-4 minutes.

Mix in chopped tomato and cook until softened, about 2-3 minutes.

Add mixed vegetables and sauté for a few minutes.

Stir in the tamarind pulp and sambar powder, cooking for 2 minutes.

Combine the cooked dal with the vegetable mixture, adding water for desired consistency.

Season with salt and simmer for 10 minutes to meld flavors.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary