Sambhar and Idli, isnt it an amazing combination…While cooking, I thought of making it a bit mild spice-wise, so I can drink as soup for lunch/dinner the next day. Pretty much you can cook a sambhar with any vegetable (not sure of cauliflower/broccolli though..) or without even any vegetable, but just with onions and tomatoes.
* 1 cup of vegetable of your choice cleaned and cut into cubes (I used a cup of spinach and 1 radish)
* pressure cook about 1 cup of toor dhal with 2 cloves of garlic, 1/4 tsp of oil and 1/4 tsp of turmeric powder
* 1 onion cut vertically
* 1 tomato finely chopped
* 1/2 cup of tamarind juice (soak a lemon size tamarind with warm water for 20 minutes and extract about 1/2 cup of juice
* mustard seeds, jeera, asfotedia for garnish
* 1.5 tbsp of sambhar powder and 1 tsp of red chilli powder (adjust according to desired spice level)
* 3 red chillies dried
In a wide pan, add 3 tbps of oil, add the mustard, jeera and asfotedia, add the red chillies, onion and fry for 3-4 minutes.
Now add the radish, a pinch of turmeric and saute for 3 minutes. Add the tomato, sprinkle 1/2 tsp of salt, mix well, and let it cook for 5-6 minutes.
Once the tomatoes becomes soft, add the spinach, saute for a couple of minutes, add the sambhar and red chilli powder and mildly saute in the oil, and add the cooked dhal.
Let it all come together for 10 minutes.
Add the tamarind juice, salt to taste and let it boil for another 5-7 minutes in medium flame.
Garnish with some fresh coriander leaves. Enjoy with rice, idli/dosa or drink just a soup.
This is the simplest version that I prefer, there are more elaborate tastier versions of this sambhar, which I am planning to experiment in the future.