Lentil vegetable stew or Sambhar is a very popular south indian recipe which gets cooked in every south indian home on daily basis. This recipe has lots of variations and this is one of the many variations.
Best part of this recipe is that you can add any vegetable you like and make it your own. I generally like it sour and spicy so I add tamarind paste and chili's. Quantities for both are adjustable according to your palate preferences.
If you want to make it more sour you can always add lemon on top of it while eating it. This recipe serves 4. It can be stored for up to 3 days in refrigerator.
Give it a try. You are gonna love it. Please leave comments or suggestion below. Happy Cooking :)
Ingredients:
4 handful of toor daal or split pigeon peas - washed thoroughly
1 large eggplant - cut in cubes
6-7 baby carrots
1 medium tomato - cut in cubes
1 medium onion - cut in cubes (you can use baby onions or sambhar onions too)
1 drum stick
1 tbsp tamarind paste
5 cups water
2 tbsp sambhar powder
1 tsp ginger - finely chopped
1 tsp garlic - finely chopped
1 tsp green chili - finely chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp dried/fresh curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
salt to taste
Recipe:
1. In a pressure cooker, add toor daal and 5 cups water on a med-high heat.
2. Add salt and 1/8 tsp turmeric powder.
3. Add eggplant,carrots, tomato and onion to this. You can always add other vegetables you like. Few of the vegetables which goes well with this are pumpkin or bottle gourd.
4. Close the lid of the pressure cooker and cook until 3 whistles at medium heat.
5. Once it is cooked, close the gas and let it rest until all the gas comes out of the pressure cooker naturally.
6. Meanwhile on other side, take a small pan. Add oil in it and heat it over med-high heat.
7. Once heated add ginger, garlic and green chili's to it.
8. When garlic starts to turn brown a little, add mustard seeds and cumin seeds.
9. When they start to crackle add turmeric powder, red chili powder and sambhar powder to this.
10. Cook this for few minutes or until sambhar powder is cooked properly. Keep in mind to keep stirring it at all times since it has tendency to stick to the bottom.
11. Add curry leaves to this and close the gas.
12. Open the pressure cooker, mix everything well so that it gets blended together. Add the tempering to the boiled lentil and veggies.
13. At this point, add tamarind paste and drum stick to it. Close the lid of the pressure cooker again and let it cook for 2 more whistles over medium heat.
14. Close the heat. Serve hot with rice/idli/dosa or eat it like a soup on its own.
Best part of this recipe is that you can add any vegetable you like and make it your own. I generally like it sour and spicy so I add tamarind paste and chili's. Quantities for both are adjustable according to your palate preferences.
If you want to make it more sour you can always add lemon on top of it while eating it. This recipe serves 4. It can be stored for up to 3 days in refrigerator.
Give it a try. You are gonna love it. Please leave comments or suggestion below. Happy Cooking :)
Ingredients:
4 handful of toor daal or split pigeon peas - washed thoroughly
1 large eggplant - cut in cubes
6-7 baby carrots
1 medium tomato - cut in cubes
1 medium onion - cut in cubes (you can use baby onions or sambhar onions too)
1 drum stick
1 tbsp tamarind paste
5 cups water
2 tbsp sambhar powder
1 tsp ginger - finely chopped
1 tsp garlic - finely chopped
1 tsp green chili - finely chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp dried/fresh curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
salt to taste
1. In a pressure cooker, add toor daal and 5 cups water on a med-high heat.
2. Add salt and 1/8 tsp turmeric powder.
3. Add eggplant,carrots, tomato and onion to this. You can always add other vegetables you like. Few of the vegetables which goes well with this are pumpkin or bottle gourd.
4. Close the lid of the pressure cooker and cook until 3 whistles at medium heat.
5. Once it is cooked, close the gas and let it rest until all the gas comes out of the pressure cooker naturally.
6. Meanwhile on other side, take a small pan. Add oil in it and heat it over med-high heat.
7. Once heated add ginger, garlic and green chili's to it.
8. When garlic starts to turn brown a little, add mustard seeds and cumin seeds.
9. When they start to crackle add turmeric powder, red chili powder and sambhar powder to this.
10. Cook this for few minutes or until sambhar powder is cooked properly. Keep in mind to keep stirring it at all times since it has tendency to stick to the bottom.
11. Add curry leaves to this and close the gas.
12. Open the pressure cooker, mix everything well so that it gets blended together. Add the tempering to the boiled lentil and veggies.
13. At this point, add tamarind paste and drum stick to it. Close the lid of the pressure cooker again and let it cook for 2 more whistles over medium heat.
14. Close the heat. Serve hot with rice/idli/dosa or eat it like a soup on its own.
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