KERALA SAMBAR. ( A lentil based vegetable stew)

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KERALA SAMBAR
A spicy southern indian dish consisting of lentils and vegetables. It is a lentil based vegetable stew or chowder cooked with a tamarind broth.


Ingredients
1. Mixed vegetables cut into medium sized pieces 3 cups.
2. Toor dhal 1 cup
3. Sliced onion 1/2 cup
4. Green chilies 2 slit
5. Garlic 4 cloves
6. Turmeric powder 1/2 tsp
7. Tamarind soaked in hot water. 1/2 cup
8. Red chilly powder 1 tsp
9. Coriander powder 2 tsp
10. Mustard seeds 1/2 tsp
11. Curry leaves 1 sprig
12. Shallots 1/4 cup
13. Asafoetida a pinch
14. Water 
15. Salt to taste.

Preparations
1. Heat oil in a pot. Add onion , garlic and green chillies and saute for 2 minutes.
2. Next add the diced vegetable and Toor dhal with salt and 1/2 tsp turmeric powder, water as needed and cover the pot. Let it cook for 15 minutes in medium flame.
3. Soak tamarind in 1/2 cup of hot water for 1 minute. Squeeze and take the extract from it and keep it aside.
4.  When the vegetable are cooked, remove the lid and add in tamarind juice. Stir and let it simmer on low heat for some time and add more salt if needed.
5. Sprinkle asafoetida powder and let it simmer again for 2 more minutes.
6. Meanwhile, on the other pan heat oil and add mustard seed and allow it to splutter. Add shallots, curry leaves and saute for a minute. Add coriander powder and chilly powder and saute for 2 minutes on a low heat. Pour this ingredients into the cooked vegetable and mix well. Let it simmer for 10 minutes and turn off the stove.
7. Serve with hot rice or chappati.

Note.
1. Asafoetida powder also know as Hing. This spice is used as a digestive aid, in food as a condiment and in pickling. It typically works as a flavor enhancer and used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries.

2. Toor dhal is a split pigeon, used in making lentil soup in india.

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