Restaurant Style Mixed Vegetable Sambar

1 and 1/2 Cup Toor Dal
3 Cups Water

Wash toor dal, add water and cook toor dal for 3 whistles in pressure cooker. Mash the dal.

1 Small Lemon Size Tamarind
2 Cups Water

Add water, tamarind in a small pot and heat for 5 minutes. Allow it to cool and make tamarind water

1 Tsp Oil
3 Tbsp Cooked Brown or White Rice
1 and 1/2 Tbsp Channa Dal
10 Pearl Onions
1/4 Cup Coconut Powder

Heat oil in a pan, add channa dal, saute till the color of the dal changes lightly, add pearl onion and saute for a minute, add cooked rice and saute for a minute. Switch off the stove and add coconut powder, mix well. Allow it to cool.

1/2 Cup Water

Blend the fried items with water in magic bullet into smooth paste.

1 Tbsp Oil
1 Carrots, Chopped
20 Beans, Chopped
1 Potato, Chopped
5 Round Indian Eggplants, Chopped into 4 Pieces

Pour oil in a pan, add carrots, beans, potato, eggplant and saute for a minute.

4 Tsp Sambar Powder
2 Tsp Salt
1/4 Tsp Turmeric Powder

Add tamarind water, samabar powder, salt and turmeric powder to the vegetable and cook for 10 minutes in medium flame.

2 Cups Water

Add cooked dal, ground mixture, water to the cooked vegetables, mix well.

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/8 Tsp Asafoetida
1/4 Tsp Fenugreek Seeds

Pour oil in a pan, add mustard seeds, when it start to splutter, add asafoetida and fenugreek seeds, saute for few seconds. Add this to the sambar and allow it to boil for 5 minutes. Switch off the stove.

Cilantro, to Garnish

Garnish with cilantro.

Taste Note: Tastes
Source: SIL