+91 7498551330Ingredients:
- 1/2 cup toor dal (split pigeon peas)
- 1/4 cup dehydrated drumsticks
- 1/4 cup dehydrated carrots
- 1/4 cup dehydrated tomatoes
- 2 tablespoons sambar powder
- 1 tablespoon tamarind paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 8-10 curry leaves
- 2-3 dried red chilies (optional)
- 1 tablespoon oil or ghee
- 4-5 cups water (for rehydrating vegetables and cooking sambar)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Rehydrate Vegetables:
- Place the dehydrated drumsticks, carrots, and tomatoes in a bowl. Add 2 cups of warm water and let them soak for 20-30 minutes or until fully rehydrated. Drain and set aside, reserving the soaking water.
- Cook the Dal:
- Rinse the toor dal thoroughly under cold water. Add it to a pressure cooker with 2 cups of water and turmeric powder.
- Pressure cook for 3-4 whistles on medium heat, or until the dal is soft and mushy. Mash the dal with the back of a spoon and set aside.
- Prepare the Sambar Base:
- In a large pot, heat oil or ghee over medium heat.
- Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, curry leaves, and dried red chilies (if using). Sauté for a few seconds until fragrant.
- Add the rehydrated vegetables and sauté for 2-3 minutes.
- Mix in the sambar powder and stir well to coat the vegetables with the spices.
- Cook the Sambar:
- Add the cooked dal, tamarind paste, and the reserved soaking water to the pot. Stir well to combine all ingredients.
- Add additional water if needed to achieve the desired consistency.
- Bring the sambar to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together. Adjust salt to taste.
- Serve:
- Garnish the sambar with fresh coriander leaves.
- Serve hot with steamed rice, idli, dosa, or vada.
Enjoy your delicious and tangy Dehydrated Vegetable Sambar, a perfect South Indian comfort food!