Mixed vegetable sambar

• Toor dal · rinsed150 g
• Turmeric1/2 tsp
• Drumstick · cut in 5 cm pieces1
• Yellow pumpkin · cubed150 g
• Brinjal · cubed1 medium
• Tomato · quartered2 medium
• Shallots or onion · peeled8 small
• Tamarind pulp2 tbsp
• Sambar powder2 tbsp
• Saltto taste
• Oil4 tsp
• Mustard seeds1 tsp
• Fenugreek seeds1/4 tsp
• Dry red chilli2
• Curry leaves10
• Hinga pinch
• Coriander leaves · chopped2 tbsp

Method

1. 1

   Pressure cook the dal with turmeric and 500 ml water on high to the first whistle, then on low for 10 minutes. Let the pressure drop and whisk smooth.

2. 2

   In a kadai, bring 500 ml water to a boil on high with the drumstick, pumpkin, brinjal, tomato, shallots and salt. Cover and simmer on medium 10 minutes until the drumstick is tender.

3. 3

   Add the tamarind pulp and sambar powder and simmer 5 minutes. Pour in the dal, stir, and simmer another 5 minutes on low; the sambar should coat a spoon but still pour.

4. 4

   Heat the oil in a small pan on medium. Add mustard and fenugreek; when the mustard pops, add red chillies, curry leaves and hing for 10 seconds. Pour over the sambar.

5. 5

   Rest 5 minutes with the lid on, then add coriander and serve.

Tips

• Add the tamarind only after the vegetables are soft; acid stops them cooking.
• A small piece of jaggery (1/2 tsp) balances the tamarind without making it sweet.

Swaps

• Use any vegetable you have: carrot, beans, bottle gourd or radish all work.

Storage

Keeps 3 days in the fridge or 1 month frozen. It thickens; add water when reheating.