Sambar

MMmmmmm sambar...Sambar can be described as a hearty stew of split pigeon peas with loads and loads of veggies. It is usually an accompaniment to idli and dosa and even rice with ghee.
I love sambar. I remember when mom used to make sambar at home. The aroma used to fill the entire house. earlier my mom used to make sambar from readymade masala- nothing against it, but somehow, it lacks the distinct flavor of homemade sambar. Me, my dad and my sister used to eat sambar, but never loved it. Then one day, a friend of my mom converted her to making fresh sambar powder. So mom made fresh sambar powder, added some wonderful veggies to it, and we were hooked. From that day onwards there was no turning back. Mom started making big pot of sambar every saturday. I loved it so much that I used to eat only sambar without any idli/dosa. so basically tea-time used to be only sambar. then at 7 pm i used to have sambar idli and then sambar rice with fried papad and pickle and hot ghee. Mmmmmmmm.

When i came to the US, I got the sambar powder recipe from my mom. Till now I have made sambar like that quite few times, but somehow it doesnt taste like mom's. My mom makes the best sambar in the world:) Mom adds veggies like bottlegourd, pumpkin, drumsticks, small eggplants, french beans, tindora, guvar, okra apart from normal onions and tomatoes. so this makes the sambar really delicious and nutritious.

Recipe

Split pigeon pea (toor dal) 1 cup
1/4tsp turmeric
pinch of asafoetida

small onion - julienned

small tomato

5-7 curry leaves

1/4 tsp mustard seeds

1 tsp sambar powder( I use MTR Sambar Powder)

1/4 red chilli powder (optional)

veggies available: I use okra, tindora, bottle gourd, red pumpkin,french beans, eggplant. green bell pepper each not more than fistful
you could add or deduct any veggie per your choice.

Salt to taste

Tamrind 1 inch soaked in warm water

jaggery to taste.

Oil for cooking

Preparation and Cooking:Wash and soak the toor dal in water for 15 mins. Add asafoetida and turmeric to it. Pressure cook the dal till fully cooked. Warm up the pot and add oil to it. When the oil is hot, add mustard seeds to it. After the seeds are done sputtering, add the curry leaves. Add the onions immediately after it. roast for 1 min and add tomatoes. Add the rest of the veggies to it and roast for few minutes. Add the chilli powder and sambar powder to it and roast for few minutes. pour some water till the veggies are completely covered and then cover the pot. Let the veggies cook "al-dente". Add the cooked toor dal to this and let it come to a boil. Add water per requirement. the consistency should be like chilli. lower the gas and then add the salt, tamrind and jaggery per taste.

Sambar can be served with idli or dosa or even hot rice with ghee. Sambar can be eaten just itself like a stew - like a one pot meal. But most important, sambar should be served hot and with love.