Classic Homestyle Sambhar

1For the lentil base Rinse the toor dal (1 cup) under running water (4 cups) until the water (4 cups) runs clear. In a pressure cooker, combine the toor dal (1 cup), water (4 cups), and turmeric powder (½ teaspoon). Cook on medium heat for 4-5 whistles or until the dal is soft and mushy. Set aside.

2For the spice mix Dry roast the coriander seeds (1 tablespoon), fenugreek seeds (½ teaspoon), and asafoetida in a pan until fragrant. Allow the mixture to cool, then grind into a fine powder. Set aside.

3For the sambhar In a large pot, heat oil (2 tablespoons) over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon). Allow them to splutter. Add dried red chilies (2) and curry leaves (1 sprig). Saute for a few seconds. Add the diced eggplant (1 small), potato (1 small), carrot (1), and chopped tomato (1 small). Cook for 5-7 minutes. Pour in the tamarind extract (½ cup), sambhar powder (2 tablespoons), and salt. Mix well. Add the prepared lentil base and the spice mix. Stir to combine. Simmer the sambhar for 15-20 minutes until the vegetables are tender and the flavors are well combined. Garnish with chopped coriander leaves. Serve hot with steamed rice or idli. Enjoy the delicious and comforting sambhar!