Name: Hearty Sambhar Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: indian
Ingredients: 0.5 cup toor daal ((pigeon pea) soaked for an hour); 2 cloves garlic cloves (chopped); 0.5 null onion (chopped); 2 null tomatoes (chopped); 0.25 cup carrots (chopped); 0.5 cup green bell pepper (chopped); 0.25 cup green beans or baby eggplant (chopped); 0.5 teaspoon sambhar powder; 0.5 teaspoon coriander powder; 4.5 null curry leaves; 0.5 tsp mustard seeds; 0.25 tsp cumin seeds; 0.5 tsp urad dal; 3 null dry red chillies; 0.25 tsp asafoetida powder ((hing)); 0.5 tsp salt; 0.25 teaspoon sugar; 1 tablespoon organic canola oil; 1 teaspoon lemon juice or tamarind concentrate

Instructions

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1

In a pressure cooker or deep pan, heat organic canola oil (1 tbsp). Add mustard seeds (0.5 tsp), urad dal (0.5 tsp), cumin seeds (0.25 tsp), red chillies (3 dry), leaves (4 curry) and asafoetida powder (hing) (0.25 tsp). Mix well and cook for 1 minute.
2

Add onion (0.5 medium) and garlic (2 cloves) and cook for 1 minute.
3

Add tomatoes (2 medium), carrots (0.25 cup), green beans or baby eggplant (0.25 cup), sauté for 5-7 minutes until the veggies are half done.
4

Add salt (0.5 tsp), sugar (0.25 tsp), soaked and drained toor daal (pigeon pea) (0.5 cup), sambhar powder (0.5 tsp), coriander powder (0.5 tsp), tamarind concentrate (0.25 tsp) (if using, otherwise use lemon juice later) and 1.5 cups [water] (350ml).
5

Pressure cook for 1 whistle or more (depends on how mashed you want the lentils). If cooking in a pan, cover and cook on low heat for 20+ minutes.
6

Serve hot as a side curry, topped with fresh [cilantro] (not listed as ingredient but implied for garnish), with [roti] and a dry veggie dish.