Perfect Sambar
- Wash the toor dal thoroughly and add it to a pressure cooker with 3 cups of water and 1/2 teaspoon of turmeric powder.
- Pressure cook for 4-5 whistles, or until the dal is soft and cooked through.
- If you’re using a regular pot, cook the dal until soft, but it will take longer (around 30-40 minutes). Once cooked, mash the dal lightly and set aside.
- In a large pot, add the chopped vegetables (carrot, potato, beans, drumsticks, etc.), tomato, and 2 cups of water.
- Cook the vegetables until they are tender. You can also cook them separately in a pressure cooker for 1-2 whistles.
- In a bowl, dissolve the tamarind paste in a little water to make a tamarind extract. If using tamarind pulp, soak it in warm water and squeeze out the juice.
- Add the tamarind extract to the cooked vegetables, then add H2H Sambar Powder red chili powder (if using), and salt to taste. Let this simmer for 5-10 minutes to blend the flavors.
- Add the cooked toor dal to the vegetable mixture and stir well.
- Add more water if needed to adjust the consistency. Let the sambar simmer for 10 minutes, allowing the flavors to meld together.
- Taste and adjust the salt or add a pinch of jaggery or sugar if the sambar is too tangy.
- In a small pan, heat oil over medium heat.
- Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, curry leaves, hing, urad dal, and chana dal. Fry for a minute or until the dals turn golden.
- Pour the tempering into the simmering sambar and stir well.
- Once the sambar is well-mixed and the tempering is added, remove from heat.
