Miniature Dadi Teaches Bahu Sambar Recipe 🏡

Ingredients

• 1 cup Dal (Toor dal (split pigeon peas) preferred; soak for 30 minutes before cooking)
• 2 cups Mixed Fresh Vegetables (Carrot, beans, pumpkin, drumstick, potato, tomato – washed and cut into small pieces)
• 0.5 teaspoon Turmeric Powder (Ground turmeric)
• 1 teaspoon Salt (Adjust to taste)
• 1 teaspoon Mustard Seeds (For tempering)
• 12 leaves Curry Leaves (Fresh leaves give authentic aroma)
• 2 Green Chilies (Slit lengthwise; adjust heat to preference)
• 4 cups Water (For cooking dal and simmering vegetables)

Instructions

1. Wash Vegetables

   Rinse all fresh vegetables thoroughly under running water to remove any dirt or pesticide residues.

   Time: PT5M

2. Chop Vegetables

   Cut the washed vegetables into small, uniform pieces so they cook quickly and evenly.

   Time: PT5M

3. Soak Dal

   Place the dal in a bowl, cover with water and let it soak for at least 30 minutes.

   Time: PT30M

4. Cook Dal in Pressure Cooker

   Drain the soaked dal, add it to the pressure cooker with 4 cups water, turmeric, and salt. Close the lid and cook for 2 whistles (about 10 minutes).

   Time: PT10M

5. Combine and Simmer

   Open the cooker, add the chopped vegetables, mustard seeds, curry leaves, and green chilies. Bring the mixture to a boil, then simmer until vegetables are tender, about 15 minutes.

   Time: PT15M

6. Finish and Serve

   Taste and adjust salt if needed. Serve the hot sambar with steamed rice, idli, or dosa.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

2 g

Fiber

5 g