Recipe Instructions:
Ingredients:
• 1 cup toor dal (yellow split pigeon peas), rinsed and soaked for 30 minutes
• 2 cups mixed vegetables (such as drumsticks, carrots, eggplant, okra), chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tablespoon sambar powder (or to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chilies
• A few curry leaves
• 2 tablespoons tamarind paste
• Salt, to taste
• Fresh cilantro, chopped for garnish
Instructions:
o In a pressure cooker or large pot, cook soaked toor dal with enough water until soft and mushy. Mash dal and set aside.
o In a separate pot, combine chopped vegetables, chopped onion, chopped tomatoes, sambar powder, turmeric powder, and salt. Add enough water to cover the vegetables. Cook until vegetables are tender.
o Add mashed dal to the cooked vegetables. Mix well and simmer for a few minutes to blend flavors.
o In a small pan, heat some oil. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and curry leaves. Fry until aromatic.
o Stir in tamarind paste to the sambar. Add the tempered spices and mix well. Simmer for a few more minutes.
o Garnish with fresh chopped cilantro. Serve hot with steamed rice or idli/dosa.
