Ingredients

• Thoor dal ——————– 1/2 cup (soaked for an hour)
• Moong dal ——————- 1 tbsp (soaked for an hour)
• Whole garlic ————— 1
• Brinjal ————————- 2
• Drumstick ——————- 6 pieces
• Radish ————————- 4
• Carrot ————————— 1
• Taro root ———————- 1
• Asafoetida ——————- 1 small piece
• Water ————————— 3 cups
• Sambar powder ———- 2 tbsp
• Tomato ———————— 2 (make puree)
• Shallots ———————— 15 (thinly sliced)
• Tamarind ——————— Small lime size (soak it in water)
• Salt to taste

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For seasoning

• Mustard seeds ————— 1 tsp
• Fenugreek seeds ———- 1/2 tsp
• Cumin seeds —————– 1 tsp
• Dry chilies ——————— 2
• Curry leaves —————— 2 springs
• Shallots ————————- 2 thinly sliced
• Cilantro ————————- 1/2 bunch
• Cooking oil ——————- 1 tbsp

How to make

• Cut all the vegetables into medium size pieces

• Add the soaked dals, garlic, cut vegetables, salt, turmeric powder and a piece of asafoetida into a pressure cooker
• Add 3 cups of water to it

• Cook it in medium heat for one whistle and switch off the stove
• Heat another pot in medium heat
• Pour the oil and add the sliced shallots
• Saute for 5 minutes

• Add the tomato puree and green chilies to it

• Cook it for 5 more minutes
• Now add the sambar powder

• Add the tamarind water
• Cook until it boils

• Now open the pressure cooker and pour it into the pot
• Check the salt and add if needed

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• Now let us do the seasoning
• Heat a small pan in medium heat, add oil and mustard seeds
• Once the mustard seeds crackle, add the shallots, cumin seeds, fenugreek, dry chilies and curry leaves

• Pour this into the sambar
• Then garnish with cilantro

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• Now it should be ready to serve
• It goes well with rice, idly or dosa