½ Cup=125gms Pigeon Pea (Tuvar Dal)-washed and cleaned, soaked in water for 30 mins
1 Large=100gms Onions-cubed
2 Medium sized=150gms Tomatoes-cubed
4 Green Chilies
¼th Cup=60gms Pumpkin-cubed
¼th Cup=60gms Potatoes-cubed
¼th Cup=60gms Potatoes-cubed
¼th Cup=60gms Brinjal/Aubergine-cubed
1 Drumstick (Cut into 3 inch pieces)
1 small lemon sized Tamarind ball-soaked in ¼th cup water
½ tsp Mustard Seeds
½ tsp Cumin Seeds
½ tsp Asafoetida Powder
½ tsp Fenugreek Seeds
1 tsp Urad Dal
¼th tsp Turmeric Powder
2-3 dried Red Chilies
1 tbsp Chopped Coriander Leaves
Salt
5-6 Curry Leaves
2-3 tbsp Cooking Oil
3½ Cups Water
Instructions
We will pressure cook Tur Dal. Drain excess water from soaked Dal. Put Tur Dal in Pressure cooker. Add 3½ Cups of Water. Add Turmeric Powder and stir well. Cover and pressure cook on medium heat. Cook on medium heat for 2 whistles
Dal is cooked well. Now, we will add all veggies. Add Drumsticks, Brinjal, Potatoes, Pumpkin, Tomatoes, Onions, slit green chilies and mix well. Pressure cook Vegetable with Dal on low heat. We are not going to take any whistles. Just Cook on low heat for 5 mins
Dal and Vegetables have cooked well. Veggies have retained its shape. Keep it aside. Let's now extract Tamarind Pulp. Squeeze soaked Tamarind. Pass it through a strainer. Tamarind Pulp is now ready
Put Dal and vegetable back on heat in a large Pan on medium heat. Add Salt to taste and Tamarind Pulp. Stir well and allow Sambar to boil on high heat
As it begins to boil, Cook covered on reduced heat for 5 mins.
Sambar has been simmering for about 5 mins. Let's make a Tadka. Heat 3 tbsp Cooking Oil in a Pan. Add Urad Dal and cook until it becomes light brown in color. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Fenugreek Seeds, Dried red chilies and curry leaves. Pour his Tadka now on Sambar
Finally add chopped Coriander leaves and mix well. Breakfast Sambar is ready. Turn off the heat and serve hot
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/tiffin-sambar-breakfast-sambar/