SambarRestaurant-Style Recipe for Dosa, Idli

Ingredients−4servings+

• Toor Dal (Arhar Dal)1 cup (approx. 150g)
• Water1.5 to 2 cups (for dal), 1.5 cups (for vegetables)
• Salt1/2 teaspoon (for dal), to taste (for vegetables)
• Turmeric Powder1/4 teaspoon
• Oil2 tablespoons
• Mustard Seeds1 teaspoon
• Fenugreek Seeds1/2 teaspoon
• Dried Red Chilies2-3
• Green Chili1, finely chopped
• Curry Leaves10-12
• Asafoetida (Hing)1/4 teaspoon
• Onion1 large, sliced lengthwise
• Tomatoes2, finely chopped
• Carrot1, cut into small pieces
• Pumpkin10-12 pieces
• Eggplant (Brinjal)10-12 pieces
• Drumsticks8-10 pieces
• Kashmiri Red Chili Powder1/2 teaspoon
• Sambar Powder2 tablespoons
• Tamarind Water4-5 tablespoons (made from a small amount of tamarind soaked in 1/2 cup hot water)
• Onion1/2, cut into chunks
• Jaggery1 piece
• Fresh Coriander Leavesfor garnish

Directions▶ Start cooking

1. Soak 1 cup (approx. 150g) Toor Dal in water for 30 minutes.⏱ 30m
2. Add the soaked dal to a pressure cooker.
3. Add 1.5 to 2 cups of water, 1/2 teaspoon of salt, and 1/4 teaspoon of turmeric powder to the pressure cooker.
4. Close the pressure cooker and boil until 3 whistles or until the dal is well cooked.
5. Heat 2 tablespoons of oil in a pan or kadai.
6. Add 1 teaspoon of mustard seeds to the hot oil.
7. Once the mustard seeds crackle, add 1/2 teaspoon of fenugreek seeds.
8. Add 2-3 dried red chilies, 1 finely chopped green chili, 10-12 curry leaves, and 1/4 teaspoon of asafoetida (hing).
9. Stir and cook for 20-30 seconds.
10. Add 1 large onion, sliced lengthwise, and cook for 2-3 minutes until it turns light golden brown and soft, ensuring not to overcook it.⏱ 3m
11. Add 2 finely chopped tomatoes and cook for 3-4 minutes until they soften.⏱ 4m
12. Add the chopped vegetables: 1 carrot, 10-12 pieces of pumpkin, 10-12 pieces of eggplant, and 8-10 pieces of drumsticks.
13. Mix the vegetables well and cook for 1-2 minutes.⏱ 2m
14. Add salt to taste (remembering salt was added to the dal), 1/2 teaspoon of Kashmiri red chili powder, and 2 tablespoons of Sambar powder.
15. Mix thoroughly until all vegetables are well coated with the spices.
16. Add 4-5 tablespoons of tamarind water (prepared by soaking tamarind in hot water, mashing, and straining).
17. Mix well.
18. Add about 1.5 cups of water and mix again.
19. Cover the pan and cook on a low-medium flame for 3-4 minutes, or until the vegetables are almost cooked but still retain some bite.⏱ 4m
20. Release the pressure from the dal cooker and lightly mash the dal with a wooden masher (mandani) to achieve a slightly coarse texture, avoiding a hand blender.
21. Adjust the consistency of the mashed dal by adding water if needed.
22. Uncover the vegetables and add 1/2 onion cut into chunks.
23. Mix well.
24. Add 1 piece of jaggery (or sugar) for a balanced sweet and sour flavor.
25. Mix and cook for 1 more minute after adding jaggery.
26. Pour the boiled and mashed dal into the vegetable mixture.
27. Mix everything well and bring the Sambar to a boil on high flame.
28. Once it boils, reduce the flame to medium and let it simmer for 3-4 minutes without covering the pan.⏱ 4m
29. Add fresh coriander leaves and mix gently.
30. Serve hot with dosa, idli, vada, or plain rice.

Tips

• Do not overcook the onions to avoid a bitter taste and maintain the Sambar's color.
• Cook vegetables separately in the tempering for better flavor, rather than boiling them with the dal in the pressure cooker, to prevent overcooking and loss of flavor.
• Do not use a hand blender to mash the dal; instead, use a traditional wooden masher (mandani) to achieve the desired restaurant-like texture with some dal pieces visible.
• Do not cover the Sambar while simmering after adding the dal to prevent vegetables from overcooking.

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