Classic mixed vegetarian dish similar to avial, a great combination with dosa/idli and rice.

Serves: 4

Course: accompany main

For lentils

1. 50 g split yellow lentils (toor dal)
2. 50 g red lentils (masoor dal)
3. 2 g turmeric

For vegetables

1. 50 g onion
2. 50 g snake gourd
3. 50 g carrot
4. 50 g cluster beans
5. 50 g okra
6. 30 g colacasia /taro
7. 30 g aubergine
8. 100 g cucumber
9. 1 drumstick
10. 50 g potato
11. 50 g tomato
12. 50 g small onions

For flavoring

1. 50 g sambar powder
2. 50 mL tamarind juice
3. 1 sprig coriander leaves

For tempering

1. 50 mL coconut oil
2. 1 g asafoetida
3. 5 g mustard seeds
4. 3 dry red chilies
5. Curry leaves

Method

Wash and boil lentils together with turmeric, salt, and four times as much water as lentils on medium heat, stirring in between. Wash, peel, and cut vegetables in 3-cm cubes, or whichever size you prefer.

When lentils are half done, add all vegetables to boiling lentil mix and allow the vegetables to cook, simmering slowly.
Now add ingredients for flavouring one by one, mixing in slowly without breaking vegetables. Simmer for a few minutes until the raw flavour of sambar spice disappears.

For tempering, heat a small pan and add ingredients mentioned one by one while sautéing in between. Pour immediately into the simmering sambar, cover with a lid, and remove from fire.

Allow the flavours to be infused. Check salt before serving. A properly seasoned sambar brings out very stimulating flavours.