Serves 2

Ingredients

  • ½ cup yellow mung dhal/toor dahl
  • 2 cups of water
  • ¼ tsp turmeric powder
  • 1/4 tsp asafoetida
  • ½ tsp coriander seeds
  • 2 tbsp of curry leaves
  • ¼ tsp fenugreek ( methi seeds)
  • ¼ cup grated coconut
  • A handful of coarsely chopped seasonal vegetables or exotic vegetables like Okra, white radish and drumstick.
  • 1 handful of coriander leaves
  • 2 finely chopped tomatoes sliced.
  • ¼ tsp mustard seeds
  • 1 pinch asafoetida
  • 5 curry leaves.
  • 1/8 tsp rock salt
  • 1 teaspoon oil or ghee
  • 2 tbsp lime juice

Method:

Put washed lentils in a large heavy-bottomed saucepan and wash several times until the water is clear.  Add water and ¼ teaspoon turmeric and bring to the boil. Boil for a few minutes then cook on simmer for 10 minutes till the lentils are cooked.

Keep a heavy-bottomed saucepan on the heat. Dry roast, asafoetida, coriander, fenugreek, curry leaves,  on medium heat for 5 minutes. Add grated coconut and roast for 5 minutes till the aroma arises. Keep it for cooling. Grind it into a fine paste and keep aside.

Once the lentil is cooked, add the cut vegetables and tomato to the mixture and boil them for 5 minutes. If necessary add water to the mixture to retain the liquid consistency. Once the vegetables are cooked, add the ground spice mixture to the sambhar and bring it to a boil. Keep it on the heat for 5 minutes and remove from fire.

Keep a small saucepan on the heat. Add one teaspoon of oil or ghee to it. Once hot, add mustard seeds, one pinch asafoetida and curry leaves. When the mustard seeds pop remove from heat and add the mixture to sambhar. Finally, add the chopped coriander leaves and lime juice before serving.

Variation:  

Ladyfinger or Okra, carrots, potatoes etc can also be used in sambhar as per the availability.

Renu Gulati

Ayurveda lifestyle and diet consultant, teaches cooking classes and runs a womens empowerment program – STREE.