SAMBAR (Lentil and Vegetable Soup)

Ingredients:
Sambar powder 2Tbsps
Tamarind size of a golf ball
Toor dal 1 cup
Sugar 1tsps
Salt to taste

Vegetables for sambar

Bottle gourd
Carrots
Potato
Drumsticks
Tomatoes
Onions

You can add all or a few of them. Dice the pieces into 1/4 inch chunks as they take on the juices from the soup and still retain their form and color.

Seasoning
Mustard seeds 1/2tsp
Jeera 1/2 tsp
Urad dal 1/4tsp
Methi seeds 1/2 tsp
Red chillies 2nos
Curry leaves 6nos
Asofoetida pinch
Turmeric pinch
Oil 2 Tbsps

Method
Boil dal and vegetables seperately and set aside.

Soak Tamarind in water and squeeze out the juice.

Mash the boiled dal, add the tamarind juice to it and now add the boiled vegetables.

Add salt to taste and a pinch of Turmeric (Turmeric balances and enhances the color of other vegetables, ofcourse it has numerous health benefits).

Add water according to desired consistency and viscosity. Put it on medium heat.

Add the sambar powder and sugar. Bring it to a boil.

Now in a seperate pan heat oil and add all the seasoning ingredients except asofoetida.

Once the mustard seeds splatter sprinkle asofoetida. Now mix the seasoning with sambar. (Adding grated coconut gives completeness and enhances the taste of sambar but is purely optional)

Have it hot or serve it with rice, idli, dosa etc. It goes with everything and anything.