Mixed Vegetable Sambar
Servings: 10
Ingredients
- 2 cups cooked lentils toor daal is best
- 1/2 cup desiccated coconut
- 1 onion divided (1/4 set aside, the rest diced)
- 1/2 cup tomato purée chopped fresh is fine too
- 2 tbsp sambar powder (you can usually find this at any Indian
- store)
- 1 tsp black mustard seeds
- 1 tsp whole cumin
- 1/4 tsp asafoetida aka hing
- 5 curry leaves
- 1 medium potato diced
- 2 carrots diced
- 2 cups green beans cut into bite sized pieces
- 3 cups water
- 1 tbsp salt
- 1 tbsp chopped cilantro
Instructions
- Blend coconut, 1/4 of the onion, and tomato until a paste is formed (add a little water to loosen the mixture if needed).
- Add the sambar powder and blend again, until everything is well incorporated.
- In a stockpot over medium heat, sauté the mustard seeds until they start to pop.
- Add the cumin, asafetida, and curry leaves and stir together for a minute or two.
- Add the diced onion and vegetables and sauté until halfway cooked/fork tender.
- Add the blended masala and 1 cup of water.
- Bring to a boil, then add the cooked daal and salt.
- Add the rest of the water and bring to a boil again.
- Add cilantro and let cool slightly before serving.