Ingredients

• 1 tbsp - channa dal (yellow split chickpea)
• 1 tsp - methi seeds (fenugreek seeds)
• 1 tsp - dhania seeds (coriander seeds)
• 1/4 tsp - jeera
• 4 - red chillies
• Tamarind size - gooseberry
• 3/4 cup - Tur dal (red gram lentils)
• 1 - large onion, cut into small pieces
• 1 cup - assorted vegetables like carrots, peas and beans, cut into small pieces
• 1.5 tsp - sambar powder (or according to taste)
• 1 tsp - mustard seeds
• 1 stalk - curry leaves (optional)
• Salt - to taste
• 2 tsp - oil
• Cilantro - for garnish

How to Make Simple Mixed Vegetable Sambar

• Dry roast the ingredients separately until each of them are golden brown. Keep aside to cool.
• Once the roasted ingredients are cooled, grind into a fine powder.
• Soak the tamarind in water for a minimum of about 20 mins.
• Cook the tur dal in a pressure cooker until soft.
• Extract/press out all the juice/pulp out of the tamarind and throw away the fibre and seeds and keep the juice/pulp aside.
• Heat oil, add the mustard seeds, when the mustard seeds splutter, add the curry leaves.
• Add the onion and saute until transparent. Add the rest of the vegetables, salt, sambhar powder and saute for a minute.
• Add the tamarind juice and boil until the vegetables are fully cooked.
• Mash the cooked tur dal and add to the boiled tamarind juice.
• Add the ground powder made of the roasted ingredients. Break out any lumps if formed.
• Adjust water to achieve required consistency. Let it all boil for a minute or two.
• Garnish with cilantro.
• Serve hot with rice and dry curry of your choice or with dosa/idli/vada.