Mixed Vegetable Sambar Recipe - Tangy Lentil Curry With Vegetables
Mixed Vegetable Sambar is a delicious combination of Dal and Vegetables. This Sambar is filled with nutrients and can be served for your lunch/dinner or for your breakfast with Idli/ Dosa.
Mixed Vegetable Sambar recipe is a simple and quick method of making sambar in a single pot. The most important ingredient of making the sambar is the homemade sambar powder and every home and every kitchen in south india has a unique recipe of making the sambar powder. Below you will see the video recipe of how to make sambar using a variety of mixed vegetables.
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If you are looking for more Sambar Recipes for your vegetarian dinner, here are some
- 1 cup Arhar dal (Split Toor Dal) , cooked in 2 cups of water and whisked and mashed well.
- 1 cup Tamarind Water
- 1 cup Pearl onions (Sambar Onions) , peeled
- 1 Mooli/ Mullangi (Radish) , peeled and diced
- 1 Green Bell Pepper (Capsicum) , diced
- 1 Carrot (Gajjar) , diced
- 2 Tomatoes , quartered
- 1 tablespoon Sambar Powder
- Salt , to taste Ingredients for the Seasoning
- 1 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds
- 3 Dry Red Chillies
- 1/4 teaspoon Asafoetida (hing)
- 6 Curry leaves
- 2 sprig Coriander (Dhania) Leaves , chopped
How to make Mixed Vegetable Sambar Recipe - Tangy Lentil Curry With Vegetables
To begin making the Mixed Vegetable Sambar Recipe, first cook the dal along with 2 cups of water in a pressure cooker. Allow it to cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure has released, open the cooker and whisk the dal to make it smooth. Keep it aside.
Into the pressure cooker, add in the tamarind water, sambar powder, pearl onions, radish, capsicum, carrot, tomatoes and salt to taste.
Close the pressure cooker, place the weight on and allow it to cook for two whistles.
After the two whistles, turn off the heat and allow the pressure to release naturally.
Once the pressure is released completely, open the cooker. Stir in the dal with the vegetables until well combined.
The next step is to temper the sambar. In a small pan; heat a teaspoon of olive oil over medium heat .
Once the oil is heated up, add in the mustard seeds, dry red chillies and allow it to roast until lightly browned. Add in the asafoetida powder, stir it in and turn off the heat.
Add in the prepared seasoning to the vegetable sambar and stir. Turn the heat on to high and bring the sambar to a boil. Allow it to boil for 3 to 4 minutes.
Finally stir in the chopped coriander leaves and stir. Turn off the heat and serve.