Southern Sambhar @ my Kitchen

Quick and Easy Sambhar Recipe for 2-4 people (sans market Sambhar masala)

Put washed Toor Dal (Arhar) in a pressure cooker.

Add chopped onions (2) Tomatoes (2)  and whatever veggies you want- usually people add drumsticks (2), okra (4), carrot (2) and bottle guard (1/4), but I add whatever is lying around- even capsicum(2).

Add hot water and close the lid- let the whistle go for 5-6 times. Boiling both Dal and Veggies together saves time and also preserves the nutrients of the vegetables.

In another pan, heat oil. crackle the mustard seeds first, then add the fenugreek seeds (if you like the taste, or just add 2-3), chopped garlic, whole red chilies (if you don't have them add red chilli powder and some green chillies), asafoetida and curry leaves(try not to skip these).

Fry till the red chilies change color. Add turmeric powder, garam masala and one chopped onion. Fry till onions and garlic are golden brown, and then set aside.

In the same pan, now heat oil, crackle Cumin Seeds (Jeera), coriander seeds (or powder), few Black Pepper corns (Kalimirchi) and a heaped teaspoon of dessicated coconut (gari).

Fry a little and set aside.

After the steam of the pressure pan goes out, add salt, a pinch of Aamchur and both the fried mixtures, and close the lid for about 5-6 minutes, so that the flavours infuse. Then as per the consistency of your dal, add water and simmer the sambhar on low flame for 5 - 10 minutes.

Serve Hot with rice, or Idlis. For Dosas, make it spicier and more watery.

Here's how my Sambhar looked like: