2 cups vegetables (any or a mixture of these: eggplant, chayote, acorn, any
1 1/2 tablespoon tamarind concentrate
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt
4 teaspoon of sambar powder(easy home made sambar powder recipe here) can be substituted with store bought adjust the amount if you are using store bought)
enough water for cooking
2 tablespoon of oil
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
1/4 teaspoon fenugreek or methi seeds
1 dry red chili
1/4 teaspoon of Asafoetida or hing
1 teaspoon brown sugar optional
Wash and cook toor dal in 2 cups of water for 30 minutes, add the vegetables and
cook for 10 minutes, add tamarind, turmeric powder, sambar powder and salt cook for 5 minutes. You might need to add more water, sambar is a liquid soupy consistency.
Season: Heat oil in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds. After the mustard seed crackles turn the heat off add fenugreek seeds, red chili and asafoetida. Pour into sambar add 1 teaspoon brown sugar stir and turn the heat off. Serves 2.
For normal every day cooking "sambar made with powder" has become very popular. Quick and easy to make yet tasty.