Easy and Authentic South Indian SambharVeg

1

Pressure cook the toor dal with water until it is completely soft and mashed. Set aside.

2

Heat oil in a pan. Add whole red chilies and mustard seeds.

3

Once the seeds start to crackle, add fenugreek seeds, cumin seeds, turmeric, red chili powder, hing, and garlic. Stir briefly to release the aromas.

4

Add your prepared vegetables—including drumsticks, eggplant, bottle gourd, carrots, onions, shallots, and curry leaves—to the pan. Sauté them briefly with the spice mixture.

5

Add the tomatoes, tamarind juice, sambhar powder, coconut milk, jaggery, and salt.

6

Pour in enough water to cover the ingredients, then place a lid on the pan. Boil until the vegetables are tender.

7

Once the vegetables are about 75% cooked, stir in the boiled and mashed toor dal.

8

Cover the pan again and let the sambhar simmer on a slow flame for about 15 minutes to allow the flavors to meld together.

9

Taste the sambhar and adjust the salt or sweetness with extra jaggery if needed.

10

Finally, stir in a generous amount of fresh coriander leaves, switch off the flame, and serve hot with steamed rice.