Ingredients:

For the Sambar Paste:

1. 1/2 cup grated coconut
2. 2-3 dried red chilies (adjust to your spice preference)
3. 1 tablespoon coriander seeds
4. 1/2 teaspoon fenugreek seeds
5. 1/2 teaspoon cumin seeds
6. 1/4 teaspoon asafoetida (hing)
7. 1 small onion, chopped
8. 1 small tomato, chopped
9. A few curry leaves

For the Sambar: 10. 1 cup toor dal (split pigeon peas)

11. 2-3 cups of mixed vegetables (commonly used: drumsticks, okra, eggplant, carrots, and pumpkin), chopped
12. 1/2 teaspoon turmeric powder
13. Salt, to taste

For Tempering: 14. 2 tablespoons oil (vegetable or coconut oil)

15. 1 teaspoon mustard seeds
16. 2 dried red chilies
17. A pinch of asafoetida (hing)
18. A few curry leaves

Instructions:

1. Prepare the Sambar Paste:

   • Dry roast coriander seeds, fenugreek seeds, and cumin seeds in a pan until fragrant. Let them cool.
   • In a blender, combine grated coconut, dried red chilies, roasted spices, chopped onion, chopped tomato, and curry leaves. Blend into a smooth paste by adding a little water if needed. Set aside.

2. Cook the Toor Dal:

   • Wash toor dal thoroughly and cook it with turmeric powder in a pressure cooker or on the stovetop until it’s soft and mushy. Mash the cooked dal and set it aside.

3. Cook the Vegetables:

   • In a large pot, add the chopped mixed vegetables, turmeric powder, and enough water to cover them.
   • Cook the vegetables until they are tender. Set aside.

4. Combine Dal and Vegetables:

   • Mix the mashed dal with the cooked vegetables in the pot.

5. Add Sambar Paste:

   • Stir in the prepared sambar paste into the dal-vegetable mixture.
   • Add salt to taste and let it simmer for about 10-15 minutes on low heat, allowing the flavors to meld together. Add water as needed to achieve your desired consistency.

6. Prepare the Tempering:

   • In a separate small pan, heat oil over medium heat.
   • Add mustard seeds. When they start to splutter, add dried red chilies, asafoetida, and curry leaves. Fry briefly until the chilies turn crisp.

7. Temper the Sambar:

   • Pour the hot tempering over the sambar and give it a final stir.

8. Serve:

   • Your Sambar is ready to serve. It pairs well with rice, idli, dosa, or vada.

Enjoy your homemade South Indian Sambar!