Tomato Sambar
Tomato Sambar is a spicy and tangy South Indian dish that goes great with idli, dosa or rice.

Name: Tomato Sambar
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 cup Toor/Arhar Dal, soaked for 1 hour; 2 tbsp Oil; ½ tsp Turmeric Powder; ½ tsp Red Chilli Powder; ½ tsp Dehgi Mirch Powder; 2½ tbsp Sambar Powder; 1 tsp Mustard Seeds; 12-15 Curry Leaves; 2-3 Green Chillies, slit; 1 Onion, thinly sliced; 1 cup Mix Vegetables (Green Beans, Brinjal, Carrot, White Gourd and 1 Drumstick - cut into 1” pieces); 4 Tomatoes, pureed; 1 tbsp Tamarind pulp dissolved in water; ½ tsp Jaggery (Gur); Pinch of Asafoetida (Hing); Salt to taste

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Ingredients

1 cup Toor/Arhar Dal, soaked for 1 hour
2 tbsp Oil
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Dehgi Mirch Powder
2½ tbsp Sambar Powder
1 tsp Mustard Seeds
12-15 Curry Leaves
2-3 Green Chillies, slit
1 Onion, thinly sliced
1 cup Mix Vegetables (Green Beans, Brinjal, Carrot, White Gourd and 1 Drumstick - cut into 1” pieces)
4 Tomatoes, pureed
1 tbsp Tamarind pulp dissolved in water
½ tsp Jaggery (Gur)
Pinch of Asafoetida (Hing)
Salt to taste

Preparations

Dissolve sambar powder, haldi powder and both kinds of red chilli powder in ¼ cup water and keep aside.
Set the USHA Electric Pressure Cooker on DAL mode.
Heat oil in the Pressure Cooker. Add mustard seeds and curry leaves till they splutter.
Add asafetida and onions, and sauté until the onions are translucent.
Stir in the mixed vegetables and sauté. Add tomato puree and gur and cook for 2-3 minutes till the tomatoes are cooked and soft.
Add the dissolved masala and 2 cups of water. Close the lid and let the sambar cook under pressure, till the EPC knob reaches KEEP WARM mode.
Turn off the EPC and let the pressure drop by itself.
Garnish with fresh curry leaves and coriander.
Serve hot with rice.

Ghee can be used for tempering instead of oil.