Vegan Sambar

备料

配料

做法

分步操作

1. 1

   Rinse the toor dal thoroughly and place it in a pressure cooker with water and turmeric powder.

2. 2

   Cook for 3-4 whistles, or until the dal is very soft and mushy. Mash it lightly with the back of a spoon.

   约 15分钟

   烹饪提示： If you don't have a pressure cooker, cook in a pot on the stovetop for 30-40 minutes until soft.

3. 3

   While the dal cooks, soak the tamarind paste in hot water for 10 minutes, then squeeze and strain to extract the pulp. Discard any solids.

   约 10分钟

4. 4

   In a large pot, combine the chopped yellow onion, carrot, eggplant, tomato, sambar powder, and salt.

   约 5分钟

5. 5

   Add water to the pot, cover, and cook over medium heat until the vegetables are tender, about 10-12 minutes.

   约 12分钟

   烹饪提示： Ensure vegetables are cooked but still hold their shape.

6. 6

   Stir in the cooked and mashed toor dal and the tamarind pulp into the vegetable mixture.

   约 1分钟

7. 7

   Bring the sambar to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld. Adjust consistency with more hot water if needed.

   约 7分钟

   烹饪提示： The sambar should have a medium-thick, pourable consistency.

8. 8

   For the tempering, heat vegetable oil in a small pan over medium heat.

9. 9

   Add mustard seed and cumin seed and let them splutter.

   约 1分钟

10. 10

    Add asafoetida, curry leaf, and dried red chili, then sauté for a few seconds until fragrant.

    约 1分钟

    烹饪提示： Be careful not to burn the spices.

11. 11

    Pour the hot tempering mixture over the simmering sambar and stir well.

12. 12

    Garnish with fresh chopped cilantro before serving.