
Sambhar is a South Indian dish, customized with a mixture of available vegetables. Serve with sooji idli, nariyal chutney, dosa, uttapam, vada, and more. Also delicious with rice, Indian breads, or as a stew.
Sambhar is a South Indian dish, customized with a mixture of available vegetables. Serve with sooji idli, nariyal chutney, dosa, uttapam, vada, and more. Also delicious with rice, Indian breads, or as a stew.
After washing and soaking the pigeon peas, cook them in 3 cups of water, salt, and turmeric until well done. Set aside.
In a large pot, heat oil and temper mustard seed, asafetida, dried whole red hot peppers, and neem leaves. Cover with lid until the mustard seeds stop popping.
After mustard pops, add the fresh cut vegetables - onion, okra, radish, eggplant (or any of your choice) and mix.
Add 2-tbsp water, reduce the heat, cover and steam until the vegetables are half-cooked.
Add tomatoes, mix, and cook until the tomatoes are soft.
Mix in sambhar powder and 1 cup of water and simmer for approximately 5 minutes.
Mix in cooked pigeon pea mixture and tamarind paste. Add more water as needed to achieve the desired thickness, and simmer for 10 to 15 minutes.
Taste and adjust seasoning (salt, sambhar masala, tamarind) to your taste. Serve with chopped fresh cilantro garnish.
Ingredients
Directions
After washing and soaking the pigeon peas, cook them in 3 cups of water, salt, and turmeric until well done. Set aside.
In a large pot, heat oil and temper mustard seed, asafetida, dried whole red hot peppers, and neem leaves. Cover with lid until the mustard seeds stop popping.
After mustard pops, add the fresh cut vegetables - onion, okra, radish, eggplant (or any of your choice) and mix.
Add 2-tbsp water, reduce the heat, cover and steam until the vegetables are half-cooked.
Add tomatoes, mix, and cook until the tomatoes are soft.
Mix in sambhar powder and 1 cup of water and simmer for approximately 5 minutes.
Mix in cooked pigeon pea mixture and tamarind paste. Add more water as needed to achieve the desired thickness, and simmer for 10 to 15 minutes.
Taste and adjust seasoning (salt, sambhar masala, tamarind) to your taste. Serve with chopped fresh cilantro garnish.