Sambar (No Onion No Tomato)

Cooking Time : 15 Minutes

Quantity : Serves 4

Ingredients:

Vegetables - 1/2 Cup (Drum Stick, Lady's Finger, Brinjal, Pumpkin, Carrot, Chow Chow)

Sambar Powder - 2 tsp

Tamarind Pulp - 1 Cup

Toor Dal - 1/2 Cup (Steamed and Mashed)

Asafoetida- 1 Pinch

Dhania Powder - 1/2 tsp
Salt - To Taste

To temper:

Oil / Ghee

Curry Leaves

Mustard seeds - 1/4 tsp

Red Chillies - 1-2

Preparation:

• Soak a big lemon sized tamarind in warm water and extract the pulp out of it.
• Pressure cook Toor Dal with water and mash it finely when cooked.
• In a Soup Pan add the tamarind pulp, Diced vegetables, Sambar powder, Dhania powder, Asafoetida and Salt.
• Allow this mixture to boil until raw smell leaves and the quantity of the mixture is reduced
• Also Check if the vegetables are cooked.
• Once it is done, add the mashed Dal to it and allow it to start bubbling.
• Heat Ghee / Oil in a seperate pan and add Mustard seeds, split red Chillies, and Curry leaves for tempering.
• Transfer the tempering to the boiled Sambar.
• Serve Hot with White Rice and any vegetable fry.