Ingredients:

• For the sambar:
• 1 cup – Toor Dal (soaked)
• 3 cups- mixed vegetables of 1 inch size each – carrots, French beans, drumsticks, Potatoes
• Salt to taste
• Tamarind – 1 Lemon size soaked in one cup hot water.
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 4 tbsp – sambar masala
• 1/2 tsp -turmeric
• 1 – chopped Tomato
• 1/2 tsp – Mustard Seeds
• 1 sprig Curry leaves
• 1/2 tsp – Cumin seeds
• 3 – dry Red Chillies
• 1 tsp – coriander powder
• Salt to taste
• 2-3 tbsp – Ghee
• For the Peanut chutney:
• 1/2 cup – roasted Peanuts
• 1/2 cup – desiccated Coconut
• 1 – small Onion
• 1/4 tsp – peppercorns
• 1/4 tsp – cumin
• 1 – small Red Chilli
• 1/2 tsp – Mustard Seeds
• 2 sprigs – Curry leaves Salt to taste
• 2 tbsp – oil

Method:

1. For the sambar:
2. Boil the dal, vegetables, tomatoes and salt with enough water in a pressure cooker for 1 whistle
3. When it cools, open the cooker and let it simmer.
4. Add half of the turmeric, red chilli powder, asafoetida and sambar powder.
5. Strain the tamarind pulp into this mixture and simmer.
6. In a pan, heat oil, splutter mustard seeds, reduce the flame and add the curry leaves, cumin and red chillies and add the remaining half of all the powders and the coriander powder.
7. Keep stirring and add a little water and fry for 15 secs.
8. Add this to the simmering curry and let it cook for 5 mins.
9. For the peanut chutney:
10. Grind the nuts, onions, coconut, cumin and pepper to a paste with a little water.
11. In a pan, heat oil and add the rest of the chutney ingredients – fry well for a minute on medium heat.
12. Add the ground paste, 2 tbsp at a time and fry well. Add salt to taste and a pinch of sugar.

Recipe courtesy of Lil’ Chef