Sambar (Spicy Vegetable Lentil Soup)

Ingredients:

• 1 cup Toor Daal/Arhar Daal/Split Pigeon Peas
• 2 cups Assorted vegetables diced medium (I used Onions, Potatoes, Carrots, Peas, French Beans, Tomatoes, Drumsticks)
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• ¹/₂ tsp Fenugreek Seeds
• 8-10 Curry Leaves
• ¹/₈ tsp Asafoetida 
• 1 tsp Ginger Paste
• ¹/₂ tsp Tamarind Extract
• 2 tbsp Sambar Powder
• 1 tsp Red Chilli Powder
• Salt - to taste
• Water - as needed

Method:

• Wash and rinse the toor daal well (until the water runs clean)
• Add the daal into the pressure cooker and add water to reach a level about an inch above the daal. Season it with salt and pressure cook it for 3-4 whistles. 
• In a big saucepan, heat the oil; when the oil is hot, add the mustard seeds and fenugreek seeds and allow them to crackle. When they are done crackling, add the curry leaves, asafoetida and ginger paste and saute the vegetables on medium flame (add water as necessary) for 3-5 minutes or until they are almost tender. Season with salt and red chilli powder. 
• Mix the tamarind extract with about ¹/₄ cup of water and stir until it dissolves. Set it aside. 
• Mix the sambar powder with ¹/₄ cup of water and stir until no lumps remain. Set it aside.
• Open the lid of the pressure cooker when the pressure goes off and using an immersion blender or a hand churner, blend the daal well. Add it to the sauce pan with the veggies and mix. Add water as necessary to get the soup like consistency.
• Add the tamarind mixture to the saucepan and stir to combine.  
• Add the sambar powder mixture to the saucepan while stirring continuously to avoid any lump formation.
• Check for seasoning and add salt/red chilli powder as required. 
• Simmer the sambar for 20-30 minutes. Add water, if needed, to adjust the consistency. 
• Enjoy!

Serving Suggestions:

Sambar can be served with a variety of dishes, viz. Idli, Medu Vada, Dosa or just Plain Rice!