Sambar is a perfect blend of spices, lentils and vegetable. This is very simple to make .
- ½ cup toor dal / thogari bele
- 2 cups cut green beans
- ¼ teaspoon turmeric powder
- small lemon size tamarind
- 2 tablespoon home made sambar powder
- 1¾ teaspoon salt/salt to taste
- 4 to 5 curry leaves
- litlle bit of jaggery
- 4 to 5 cups of water
- 1 tablespoon oil / ½ tablespoon ghee
- Pinch of Hing / asafoetida
- 1 teaspoon mustard seeds
- Cook the washed toor dal along with beans and turmeric powder, and around 2 cups of water (2 whistles on a medium high heat)
- Either soak the tamarind or keep the tamarind in the cooker in a small cup with a little water.
- Once the cooker has cooled down, transfer the cooked dal to the pan.
- Now add sambar powder, salt, jaggery and more water. Mix well.
- Once it starts boiling, add curry leaves and squeeze the tamarind juice.
- Let this boil for 6 to 8 minutes altogether on a medium low heat (you will see the froth on the top). Turn off the heat.
- Heat the ghee/oil in a ladle, and add hing, mustard seeds.
- When mustard seeds start popping, turn of the heat and pour it on the sambar.
- Now the sambar is ready to eat with hot steamed rice.