Whenever we think of making Sambhar we think of all the preparations needed, or we simply rely on Sambhar powder. So what I am going to give you is an easy sambhar without using ready made powder.
Ingredients:
1) Potato - 2 (big size)
2) Onion - 1 (medium size)
3) Carrot - 2 (medium size)
4) Tomato - 2 (medium size)
5) Green Chillies - 10 to 12
6) Sambhar onion - 12 - 15 (big size)
7) Drum sticks - 2 (medium size)
8) Toor Dal - 3/4rth of a cup
9) Optional Vegetables - You can add anything like, Brinjal or lady's finger or cucumber or pumpkin or raw plantains etc, but that may take time, so it will be easier to stick to the above 7 ingredients.
Spices:
1) Hing (kayam / asafoetida) powder - 2 tsp
2) Chilli powder (Kashmiri) - 2 tsp full
3) Coriander powder - 2 tsp full
4) Turmeric powder - 1/2 tsp
5) Curry leaves - 12 - 15 leaves
6) tamarind - made into a ball the size of a small key lime (Cheru Naranga)
7) Salt - to taste
8) Coconut oil - 3 tbsp
9) Mustard seeds - 1 tsp
10) Fenu greek seeds - a pinch
11) Dry red chillies - 2
Method:
1) Cut potato, onion, tomato and carrot in small cubes, green chillies in long strips, sambhar onion in two pieces and drum sticks in 2 inch pieces split in two.
2) Cook the vegetables, Toor dal, 1 tsp asafoetida, turmeric powder and salt with one cup water in a pressure cooker till two - three whistles.
3) Heat the coconut oil in a hard bottomed vessel ( preferably a kadai with copper bottom), big enough to contain the whole sambhar. Add mustard and fenugreek seeds. when they start popping add dry red chillies and curry leaves and lower the flame.
4) Then add the coriander powder and chilli powder, mix well and add the mixture from the pressure cooker. Then add half a cup of tamarind water made from the tamarind and add the rest of the asafoetida powder.
5) Add water to reach the desired consistency and stir well. If required add some more salt.
6) Boil well and take of from the stove and while serving garnish with coriander leaves(optional).
7) This quantity of sambhar will serve for 7 to 10.
