Authentic South Indian Sambhar

Step 1: Cook the Dal

1. Wash the toor dal thoroughly in water.
2. Transfer it to a pressure cooker with 2 cups of water and a pinch of turmeric powder.
3. Pressure cook on medium heat for 4 to 5 whistles until the dal becomes completely soft and mushy.
4. Once the pressure releases naturally, open the cooker and whisk the dal until smooth. Set it aside.

Step 2: Cook the Vegetables & Spice Base

1. In a large pot, add the chopped mixed vegetables, onions, chopped tomato, and 1.5 cups of water with a pinch of salt.
2. Cook on medium heat for 8 to 10 minutes until the vegetables are tender but not completely mushy.
3. Pour in the tamarind extract and let it boil for 3 to 4 minutes until the raw tamarind smell goes away.
4. Add Farm Spices Sambhar Masala and jaggery. Stir well so the spices blend into the tangy vegetable broth.

Step 3: Combine and Simmer

1. Pour the cooked, whisked toor dal into the pot with the spiced vegetables.
2. Mix everything well and adjust the consistency by adding a splash of warm water if it feels too thick.
3. Let the Sambhar simmer on low-medium heat for 5 to 6 minutes so all the roasted spice notes from Farm Spices Sambhar Masala soak into the lentils and veggies.

Step 4: Prepare the Tadka & Serve

1. In a small skillet, heat 1 tablespoon of oil or ghee.
2. Add mustard seeds and cumin seeds; let them splutter.
3. Add the dry red chilies, hing, and fresh curry leaves. Fry for 10 seconds until fragrant.
4. Pour this crackling tadka directly over the hot Sambhar.
5. Garnish with freshly chopped coriander leaves, cover with a lid for 2 minutes to lock in the aroma, and serve hot!

Quick Pro Tip:

Using small shallots (sambar onions) instead of regular onions gives the broth an authentic, slightly sweet flavor that perfectly highlights the notes of Farm Spices Sambhar Masala!