1/3 cup toor dal
1/4 teaspoon turmeric powder
1 cup chopped mixed vegetables
1/2 teaspoon mustard seeds
5-6 curry leaves
1-2 dry red chilies
a pinch of asafoetida
1 medium onion,finely chopped
1 tablespoon sambar powder
1/2 teaspoon seedless tamarind
1 tomato,finely chopped
1 tablespoon oil
1 cup + 1 1/2 cups water
1 tablespoon finely chopped coriander leaves
salt to taste
Direction:
1.prepare tamarind juice-soak 1/2 tablespoon tamarind in 3-tablespoons of hot water for 10-15 minutes,mash it with a spoon and strain it using a sieve and discard the solids.
2.Add toor dal,turmeric powder and 1 cup water in 3-4 litres capacity steel or aluminum pressure cooker.add mixed vegetables in a small container,place it inside the pressure cooker and close the cooker lid.pressure cook over medium flame for 3-4 whistles.for this recipe we used 1/4 cup potato,1/4 cup brinjal,1/4 cup carrot and 1/4 cup french beans as mixed vegetables.
3.Turn off the flame and allow it to stand until pressure comes down naturally.open the lid,remove the container of vegetables and mash the dal using spatula or immersion blender.
4.Heat 1-tablespoon oil in a pan or kadai over medium flame.add mustard seeds.when they start to splutter,add curry leaves,dry red chilies,asafoetida,and saute for 10-15 seconds.
5.Add chopped onion.
6.Saute until onion turns transparent add tamarind juice and cook for 2-3 minutes.
7.Add chopped tomatoes.
8.Saute until tomatoes turn soft.add sambhar powder.
9.Stir and cook for a minute.
10.Add cooked and mashed dal,boiled vegetables,1 1/2 cups water and salt.
11.Mix well and boil until it turns frothy;it will take around 5-7 minutes.
12.Turn off the flame.transfer spicy sambar into a serving bowl and garnish with finely chopped coriander leaves.