One-Pot Sambar with a Gujarati Touch

Step 1: Pressure Cook Dal

Add 1 cup of toor dal (soaked for 30 minutes), 1 medium chopped tomato, 8-10 garlic cloves, 1.5 tbsp sambar masala, 1 tsp salt, 1 tsp turmeric powder, 2-3 cups of water, and 1 tbsp ghee to a pressure cooker. Close the lid and cook for 3 whistles.

Step 2: Add Vegetables and Spices

Once the pressure is released, open the cooker. Add 1 small chopped brinjal, 1 small chopped potato, 10-12 small onions, 1 small chopped radish, 1 small chopped carrot, 1 medium chopped tomato, and 2-3 slit green chilies. Then add 1.5 tbsp coriander-cumin powder, 1.5 tbsp red chili powder, and 1 tbsp sambar masala. Add 1-2 cups of water. Close the pressure cooker again and cook for 2 whistles.

Step 3: Add Tamarind and Jaggery

After the second pressure cooking, open the cooker. Add 1/2 cup of tamarind water and 1 tbsp of jaggery to the sambar. Mix well and let it simmer for a few minutes to combine the flavors.

Step 4: Prepare the Tempering

In a separate small pan, heat 2 tbsp of oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, and 1/4 tsp asafoetida. Let them splutter. Then add a handful of curry leaves, 2-3 dry red chilies, and 1 tbsp of chopped coriander stems. Sauté for a minute. Finally, add 1 tsp of red chili powder and mix quickly.

Step 5: Combine and Garnish

Pour the prepared tempering into the simmering sambar. Stir well to incorporate the tempering. Let the sambar come to a final boil for about 1 minute. Garnish with fresh chopped coriander.

Step 6: Serve

Serve the hot one-pot sambar with idli, dosa, or rice. Enjoy your meal!

• Soaking toor dal for at least 30 minutes helps it cook faster and more evenly.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• If drumsticks are available, add them along with other vegetables for an authentic Sambar flavor.

• Add drumsticks for a more traditional Sambar taste.

• Experiment with other vegetables like pumpkin or bottle gourd.