Though sambhar is traditionally eaten with idli, dosa and vada, I’ve tried with rice and parathas and liked it immensely.

Ingredients

• 1 medium brinjal,
• 10-12 okras,
• 150 gm. pumpkin,
• 150 gm. bottle gourd,
• 1 large onion,
• 1 cup red gram dal,
• Tamarind of the size of a lime,
• ¼  tsp. turmeric,
• 2tsp. salt,
• asafoetida of the size of pea.

Seasoning:

• 2 tsp. refined oil,
• 2 tsp. mustard seeds.

 Paste:

• 3 tsp. coriander seeds,
•  ¼  tsp. fenugreek seeds,
• 1 tsp. Bengal gram dal,
• 5 dry red chillies,
• ½   coconut, grated,
• 2 tsp. refined oil.

Method

Roast coriander and fenugreek seeds and gram dal in the oil to a golden brown. Let cool. Add coconut and grind with water. Use either the blender or the grinding stone. The paste should be rather coarse. Cut the vegetables in small cubes. Cook the dal with the turmeric and sufficient water till done. Mix well with a spoon. Dissolve the tamarind in 11/2 cups of water and extract the juice. Discard the residue. Add asafoetida and salt and boil for 5 minutes. Put in the vegetables and cook till done. You may even pressure cook for 3 – 4 minutes. Mix together the dal and vegetables and put on heat.

Add the masala paste and a little water, if needed. When the whole thing starts to boil, add curry leaves and remove.

Fry the mustard seeds in the oil and pour over the cooked sambhar.

Image via Wikipedia