This is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can also try varying the quantities depending on your preference. The vegetables added to sambhar (or any kuzhambu) are referred to as ‘thaan’. Various thaans include drumstick, potato, colocasia, radish, carrot, capsicum, pumpkin, brinjal, ladies finger etc.
Recipe Type: Main Course, Breakfast, Snacks
Cuisine: South Indian
Preperation Time:  40 mins 
Cooking Time: 45 mins 
Total Time:  1 Hour 25 mins
Serving: 6
For The Sambhar Masala
1 tsp coconut oil or any other refined oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tbsp coriander (dhania) seeds
1 tsp fenugreek (methi) seeds
6 to 8 whole dry kashmiri red chillies , broken into pieces
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
2 tbsp freshly grated coconut
Other Ingredients
1 cup toovar (arhar) dal
1 tbsp chana dal (split bengal gram)
1/4 cup chopped brinjals (baingan / eggplant)
1 drumsticks (saijan ki phalli / saragavo) , cut into 75 mm. (3”) pieces
1/4 cup chopped bottle gourd (doodhi / lauki)
1/2 cup shallots (madras onions)
1/2 cup chopped tomatoes
1 tbsp tamarind (imli) pulp
salt to taste
1 tbsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
6 to 7 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
For the sambhar masala
Heat the oil in a broad non-stick pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release flavour.
Allow it to cool slightly and blend in a mixer to a fine powder. Keep aside.
How to proceed
Soak the toovar dal and chana dal in enough water for 20 minutes and drain.
Combine the dals with 2 cups of water and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Whisk the dal thoroughly and keep aside.
Combine the brinjal, drumstick, bottle gourd and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till all the vegetables are cooked.
Add the cooked dals, shallots, tomatoes, tamarind pulp, the prepared sambhar masala, salt and 3 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the sambhar, mix well and cook on a slow flame for 5 minutes.
Serve hot.

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