Sambar

Sambar is a vegetable stew based on a broth made with tamarind and toor dal.
It is very popular dish in southern regions of India.
Each state in south India prepares it with a typical variation,adapted to its taste and environment.

I have made it in large quantity (large bowl),so half the recipe if required.
Ingredients:
Toor or arhar dal-1 and 1/4 cup -soaked in water for 1/2 hour,
Salt to taste,
Tamarind-2 inch seedless or the size of a pingpong ball-soaked in water for few hours-keep some juice aside for adjustment (2 tsp),
Onion-1-chunks,
Tomato-1-chunks,
 Vegetables-
Carrot-1-chunks,
Radish-1-chunks,
Red pumpkin-250gms-peeled and cut into chunks,
Green long beans-200gms-ends chopped and cut into 1 inch,
Round brinjal- half-cut into chunks,
Green chilli-3,
Green coriander leaves- small bunch,
Curry patha or leaves-1 spring,
Sambar masala-Madras sambar masala -777,you can use any brand sambar masala-2 tbsp,
( sambar masala can be made at home,but I do not have the recipe right now)
Curry patha-few springs,
Hing or asafede-a pinch,
Methi or fenugreek seeds-1/4 tsp,
Mustard seeds-1 tsp,
Cumin seeds-1/2 tsp,
Fresh coconut grated-2 tbsp,
Whole red chilli-1,
Oil-3 tsp,
Water for dal.

Note-You can use potatoes,ladyfinger or drumsticks too.
Sambar is had with dosa,idli,utapam or rice.
Since dosa,idli,uthappam is a breakfast dish and onion chutney or coconut chutney completes the meal,so it too much of work in the morning.To save time, make chutney and boil the dal in advance.

Method:
Put the cooker on high heat .
Add dal with 1 tsp of salt and 2 cups of water.

Let the cooker give 2 whistles and then lower the heat for 3 minutes.
Once the cooker has cooled down,mix the dal with a ladle.
Close gas.

Heat kadhai,add 3 tsp of oil.
Sprinkle hing,and then add mustard seeds,methi seeds,jeera seeds and whole red chilli.

As the mustard seeds crackle,add curry leaves and onions.

Stir fry the onions only for few seconds so that they are soft.
Raise the heat and saute the vegetables for a minute.

Add coconut,green chillies and tomatoes.Mix.

Add 2 tbsp of sambar masala and salt.

Stir fry a minute and then add the squeezed tamarind water and 1/2 cup water.

As the sauce starts to boil,lower the heat and put a lid on and let it simmer for 10 minutes.
The vegetable will be cooked in ten minutes but will not be mushy.

Pour the dal over the vegetables.Mix and add 1 and a half cup of water.

Raise the heat and mix the dal.
Sprinkle green coriander leaves.

As the sambar starts to boil,lower the heat and let it cook in simmer for 15 to 20 minutes.

Stir twice in between so that the dal does not stick at the bottom.
Taste salt and tanginess of the tamarind and adjust accordingly.
It is said that at many south indian homes,at this point they leave the dal to simmer for a long time( 1/2 hr to 40 minutes).
You can adjust the thickness of sambar according to your liking.Some like thick and some like thin sambar.
Close gas.

Serve and enjoy this tasty tangy dal with dosa,idli,uthappam or rice.