Simple Mixed Vegetable Sambar

Step 1: Prepare the Tempering

Heat 2 tablespoons of cooking oil in a pot. Once the oil is hot, add 0.5 teaspoon of mustard seeds and let them splutter.

Step 2: Sauté Onions and Chilies

Add 1 cup of chopped small onions (shallots) to the pot and sauté until they turn translucent. Then, add 4 dried red chilies and continue to sauté for about 1 minute.

Step 3: Add Tomatoes and Vegetables

Add 1 large chopped tomato to the pot and cook until it softens. Next, add 1.5 cups of mixed chopped vegetables (beans, carrots, brinjal) and mix well.

Step 4: Add Spices and Salt

Sprinkle 1.5 tablespoons of sambar powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt (or to taste) over the vegetables. Mix all the ingredients thoroughly.

Step 5: Add Dal Water and Cook Vegetables

Pour the water from the cooked dal (which was cooked with 4 garlic cloves) into the pot. Stir well and let the vegetables cook until about 50% done.

Step 6: Add Cooked Dal and Tamarind Extract

Once the vegetables are partially cooked, add the mashed cooked toor dal and the tamarind extract (prepared from a small lemon-sized ball of tamarind). Stir everything together.

Step 7: Simmer and Serve

Bring the sambar to a boil and let it simmer for 5-7 minutes until all the vegetables are tender and the flavors have melded. Cover the pot and turn off the heat. Serve hot with rice or idli/dosa.

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

• Any combination of vegetables can be used in this sambar recipe.

• Ensure the vegetables are cooked until tender but still hold their shape.

• Add a pinch of asafoetida (hing) to the tempering for added flavor and digestion benefits.

• Garnish with fresh curry leaves and coriander leaves for extra aroma.