High Fructose Corn Syrup Free Vegan South Indian Sambar

Total time1 hr 5 min

Prep time20 min

Cook time45 min

High Fructose Corn Syrup Free Vegan South Indian Sambar

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Ingredients

4 servings

For the dal

¾ cup toor dal (split pigeon peas), rinsed
Laxmi Toor Dal Plain - 2 Lb (907 Gm)
Royal Toor Dal
Aiva Products Toor Dal (Pigeon Peas Split)Laxmi Toor Dal Royal Toor Dal Split Pigeon Peas 32 oz
See all
2 ½ cups water
¼ tsp ground turmeric

For the sambar

2 tbsp tamarind paste
1 ½ cups water
2 tbsp coconut oil or neutral oil
1 tsp black mustard seeds
½ tsp cumin seeds
2 dried red chiles
10 fresh curry leaves
1 medium yellow onion, finely diced
2 medium tomatoes, roughly chopped
1 medium drumstick (moringa pod), cut into 2-inch pieces (optional)
1 cup cubed eggplant (1-inch pieces)
1 cup cubed white pumpkin or zucchini (1-inch pieces)
2 tbsp sambar powder
½ tsp ground turmeric
1 tsp salt, plus more to taste
½ tsp jaggery sugar or coconut sugar

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the toor dal, 2 1/2 cups water, and 1/4 tsp turmeric in a pressure cooker. Cook on high pressure for 8 minutes, then allow the pressure to release naturally for 10 minutes before opening. (Alternatively, simmer in a covered medium saucepan over medium-low heat for 35–40 minutes, until the dal is completely soft and breaks apart when pressed between two fingers.) Whisk or mash the cooked dal until smooth and set aside.
2
Stir the tamarind paste into the 1 1/2 cups water until fully dissolved and set aside.

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