Cuisine diabetic friendly, Fusion, gluten free, Indian, One pot, Pressure cooker, South indian, Vegan, Vegetarian, Winter
Servings 4people
Calories 119kcal
Ingredients
Lentil mix
1/4cuptur dal(Split pigeon pea, thuvaram parippu)
1smallgreen chill( optional)
4-5curry leaves
salt to taste
1/4tsptumeric powder
2tbspsambhar powder
1tspjaggery(optional)
1tamarind(1 small lime sized)
2cupsdrinking water
Veggies
1medium potatodiced
1mediumcarrotdiced
1largeTomatodiced
4-5shallotscleaned
for tempering
1tspghee / clarified butter
1tspmustard seeds
1/4tspfenugreek seeds
1/8tspAsafoetida
1-2dry red chillies
4-5curryleaves
Instructions
Wash, peel and dice the veggies
Soak the tamarind in a cup of water and extract the pulp.
Peel and wash the shallots and set aside.
Wash the tur dal and add 1cup of water and set aside
In a pressure cooker add the tsp of ghee, mustard seeds, fenugreek seeds, and saute well till the mustard splutters, add the asafoetida, curry leaves and red chillies and saute tll they turn crispy.
Remove this and set aside in a bowl
Now add the shallots and saute till they turn aromatic.
Add the diced veggies and saute for two to three minutes.
Add the turmeric, sambhar powder, green chillies, curry leaves and saute for a minute
Add the tur dal, and tamarind extract.
Add salt and jaggery and pressure cook for three whistles
Once the pressure is released, open the pressure cooker and mix the sambhar.
Add the reserved tempering and serve piping hot sambhar with your favorite idlies or rice.
Notes
Vary the veggies to radish, pumpkin, beans, celery, peas, snap peas or beetroot.