|1.||Toor dal / togari bele / thuvaramparuppul / kandi pappu / tuvar dal 1/4 cup|
|2.||Green beans, 1-1/4" pieces, 3/4 cup|
|3.||Carrot, 1-1/4" pieces, 1|
dices, soaked in water, 1
Soak the potato in water to retain the color of the potato.
|5.||Knol khol or kohlrabi, large dices, 1|
powder 2 teaspoons
or to taste
|7.||Turmeric few pinches|
small lemon size
|9.||Coriander leaves few sprigs|
|10.||Salt to taste|
about 3 cups
|1.||Coconut gratings 2-3 tablespoons|
|2.||Roasted gram or chana 2 teaspoons|
|3.||Tomato, medium, 1|
|1.||Oil 1-2 teaspoons|
|2.||Mustard 1/4 teaspoon|
|3.||Curry leaves 1 sprig|
|4.||Hing few pinches|
|5.||onion, chopped, 1-2 tablespoon|
toor dal to a pressure cooker.
Add about 1/2 cup of water to wash the toor dal.
Drain the water.
Wash and drain again.
Soak dal in about 1-and-1/2 cup of water.
Keep aside for about 30 minutes.
tamarind in water for about 30 minutes.
Squeeze the tamarind.
Transfer the juice to a bowl.
Add a few teaspoons of water to the tamarind, squeeze and transfer the juice to the bowl.
the pressure cooker on the stove.
Add turmeric, potato, green beans, knol khol and carrot.
Press the vegetables slightly with a spoon, so these are evenly spread out.
Keep the flame to low.
Cover the pressure cooker with its lid.
Place the weight.
Cook for 1 whistle.
Switch-off the stove.
the Masala Paste:
- Grind coconut and roasted gram in a mixer jar for a few seconds
- Add roughly chopped tomato pieces and water
You can omit the tomato and add more coconut instead. However, the tomato increases the taste and thickness and gives a color.
- Grind to a slightly coarse paste
the weight if there is no pressure in the cooker.
Transfer to a utensil.
Switch-on the stove.
Add the masala paste to the dal-vegetable mixture.
Add water to the jar.
Swirl and add to the mixture.
Add tamarind juice.
Add a few teaspoons of water to sambar powder in a bowl.
Mix and add to the dal-vegetable mixture.
Cover partially with the ladle left inside the utensil.
Boil till there is no raw smell of sambar powder or tamarind. Be sure to mix intermittently.
- Heat oil in a small kadai till the oil becomes hot
- Add mustard
- Add hing when the mustard splutters
- Add curry leaves
- Fry for a few seconds
- Add onion
- Fry till the onion becomes golden brown
the tempering to the boiling mixture.
Switch-off the stove.
vegetable sambar is ready.
|TIPS||Mixed Vegetable Sambar|
|1.||Use vegetables of your choice. However, you have to cook vegetables that tend to become mushy fast in a separate utensil and not in a pressure cooker.|
|2.||Cut the potato into big dices, because small dices will dissolve fast.|
|3.||If you do not use tomato, use more tamarind.|