Sambar 

INGREDIENTS 

FOR PRESSURE COOKING:

• ½ cup toor dal, rinsed
• ¼ tsp turmeric
• 1 tsp oil
• 1½ cup water
• ½ onion, petals
• 1 tomato, cubed
• 1 carrot, chopped
• 5 beans, chopped
• 1 potato, cubed
• few drumstick
• 2 brinjal, chopped
• few curry leaves
• 1 chilli
• 2½ cup water
• ½ cup tamarind extract
• 2 tbsp sambar powder
• 1 tsp jaggery
• ½ tsp turmeric
• 1 tsp salt

FOR TEMPERING:

• 2 tsp oil
• 1 tsp mustard
• 1 tsp urad dal
• 2 dried red chilli, broken
• pinch hing
• few curry leaves

INSTRUCTIONS 

1. Firstly, in a pressure cooker add ½ cup toor dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water.
2. Pressure cook for 5 whistles or until the dal is cooked well.
3. Once the pressure releases, using a whisk mash the dal smooth.
4. Now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, few drumstick and 2 brinjal.
5. Also add few curry leaves, 1 chilli and 2½ cup water.
6. Mix well and get to a boil.
7. Once the water comes to a boil, add ½ cup tamarind extract, 2 tbsp sambar powder, 1 tsp jaggery, ½ tsp turmeric and 1 tsp salt.
8. Mix well making sure everything is well combined.
9. Cover and pressure cook for 1 whistle.
10. Once the pressure releases, open the cooker and check for seasoning and also make sure the vegetables are cooked completely.
11. To prepare the tempering, heat 2 tsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, pinch hing and a few curry leaves.
12. Splutter the tempering.
13. Pour the tempering over the sambar and mix well.
14. Finally, enjoy mix veg sambar with hot steamed rice.