Puducherry Sambar

Sambar is a staple of South Indian states. Though the preparation varies from one another, still they all are named the same. Pondicherry, a Union Territory of India has it’s own version of sambar & sure stands unique from all the versions. This dish is appetizing, simple to make & also gets along very well with any South Indian dishes.

Prep Time-5mins | Cook Time-45mins | Serves-3people

Adapted From:My Diverse Kitchen

Ingredients

1/2Cup toor dal

1Cup water

1Small onion chopped

2Tomatoes chopped

1Cup chopped mooli pieces

2Tbs oil

1Tsp mustard seeds

4Red chili's cut equally

1/2Tsp hing {asafetida}

1Tsp jaggery powder

6 curry leaves

2Cups water

1/4Tsp turmeric

4Garlic pods chopped1Tbs tamarind pulp {adjust as needed}

1Tsp jeera powder

1Tbs black pepper powder

Salt to taste

Garnish with coriander

Directions 

- Wash dal with water & pressure cook with water for 2whistles. Switch off heat & allow cooker to cool.

- Heat a deep vessel with oil. Add mustard seeds along with garlic, red chili's & hing. 

- Once the mustard starts jumping add veggies, turmeric & salt.

- Cook them with a closed lid till veggies are soft & done.

- Then add 2cups water to veggies along with dal, jaggery, curry leaves, tamarind pulp, jeera & black pepper powder. 

- Mix them well & balance the flavors. {salt, black pepper & tamarind}

- Boil sambar on low heat for 10mins. Switch off heat. 

- Serve warm along with rice, papad & ghee.

Note

- Use your choice of veggies. 

- I din't have coriander to garnish available, so do use use it. 

- You don't have to add garlic along with seasoning. You can just add it while mixing dal to veggies. 

- Original recipes used minced garlic & I used chopped as my hubby is not so fan of it. Use it as needed.

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