Sambar

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subheading: Ingredients for sambar recipe:

¾ cup Toor dal (or split pigeon peas) (refer notes)

1 to 2 tablespoon TAMARIND or tamarind paste as needed

¼ cup Coriander leaves few with tender stalks - chopped

salt as needed

⅛ teaspoon turmeric (skip if your sambar powder has it)

subheading: Vegetables for sambar:

12 to 15 shallots (or small onions) or 1 medium onion sliced, refer notes

1 to 2 vegetable drumsticks (or moringa)

2 to 3 Ladies finger (or okra, bhindi)

3 to 4 cubed red pumpkin pieces (optional)

1 green chili slit (optional)

1 medium tomato chopped

subheading: For sambar powder or use ready made powder:

1 tablespoon coriander seeds (or daniya)

1 tablespoon Chana dal (or skinned split bengal gram)

1 teaspoon urad dal (or skinned split black gram)

½ teaspoon cumin (or jeera)

¼ to ½ teaspoon methi seeds (or fenugreek seeds)

4 to 5 red chilies (kashmiri or byadgi) (less spicy variety)

subheading: tempering or tadka for sambar recipe:

2 teaspoon ghee or oil

1 sprig curry leaves

½ teaspoon cumin (or jeera)

½ teaspoon mustard seeds

1 Pinch methi seeds or fenugreek seeds

2 pinches asafoetida or hing

1 Red chili broken (less spicy variety)

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