The Sentient Foodie: Sambhar

How do we make the sambhar?
Every one will have a unique recipe. Each region from the south of India will have a regional twist to this healthy dish.
Some add jaggery to it, some add coconut, some make it with specific vegetables only. Kerala even has a sambhar with only the shallots or small onions!

I?
I add any and every vegetable, whatever is available! hahaha.

Ingredients;
1 cup tur dal
1/2 kg mixed vegetables, diced.
1 tsp turmeric powder.
1 tsp red chilli powder.
2 tsp sambhar powder (There are many organic varieties available. this can be made at home and stored too, will update when I do that next.)
1/2 tsp asafoetida.
1 small ball of tamarind.
1 tsp mustard
1 small red chilli whole.
2-3 twigs of curry leaves.
Salt to taste

Process:

Soak the tur dal for 1 hour.
Place into a cooker vessel. (Be sure to use ONLY steel vessels and steel pressure cookers. The aluminium ones have a tendency to lace our food with aluminium, leading to slow toxicity and other health issues.)
Add half spoon of turmeric.

In another cooker vessel, place the diced vegetables. Do not remove the skin as far as possible. Here I have used brinjals, carrots, bottle gourd, tendli, red pumpkin, suran. Add about two cups of water. Add the chilli powder and remaining turmeric powder.
Place the vessels one upon the other with the dal vessel below.
Allow to cook till three whistles.
Then put the flame on low and allow to cook for another 1 to 2 minutes.

If using drumsticks, boil them seperately and add to the cooked vegetables.
If using okra or bhindi, steam them for 5 minutes and then add to cooked vegetables.

Meanwhile soak the tamarind.

Once cooked, remove the vegetables into a wider thickbottomed vessel.
Mix in the boiled tur dal. If the dal is not mashed, use a thick spoon to mash it up well before adding in with the vegetables.
Bring to a boil, then add in the asafoetida and salt as required.
And the soaked tamarind--make it into a pulp before adding in.