Priya's Homemade Sambar

For dal:
1 cup - Toor dal
½ cup - peanuts
1 Green chili, slit
3 cups - Assorted vegetables
4 Curry leaves
1 ½ teaspoons – salt
2 tablespoons - Sambar powder
1 tablespoon - Tamarind
1 teaspoon – Gur
10 sprigs – Coriander

For Tarka
1 tablespoon - Ghee or oil
1 large pinch - Hing
1 teaspoon - Mustard seeds
1 teaspoon – Cumin seeds
3 - Dry red chilies


.

This is medium heat, add an additional chili to make hot.

If you don't have access to gur or piloncillo, use a brown sugar (the darker the better).

1. Pressure cook dal, green chili, and peanuts with 3 cups of water for three whistles. Mash and keep aside.
2. Take a large cooking pot, and add 2 cups of water. Bring it to a boil.
3. Add all vegetables and the curry leaves.
4. Add salt, cover, and cook for 5 minutes.
5. Add the sambar powder and tamarind juice and cook uncovered for an additional five minutes.
6. Add cooked the dal and mix well. Add more water to your liking. The Sambar will absorb water after it is done cooking, I have added as much as three cups of water at this point. Adjust salt and tamarind if required.
7. Add gur and mix well.
8. Heat oil in a separate small. Add mustard seeds and let them sputter. Add cumin seeds and hing until the cumin seeds change color, and then add the red chillis and roast for a few seconds. Add to sambar.
9. Turn off the heat and add fresh coriander.

Serving Size: Makes 18 1/2 cup servings if using 5 cups of water

Number of Servings: 18

Recipe submitted by SparkPeople user PRIYATLS.