Ingredients

For Sambar:

• Toor dal (pigeon peas): ½ cup
• French beans (chopped): 1 cup
• Tomato (chopped): 1 medium
• Tamarind pulp: 1 tablespoon
• Turmeric powder: ½ teaspoon
• Salt: to taste
• Water: 2.5 cups

For Sambar Masala:

• Sambar powder: 1 tablespoon
• Red chili powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Asafoetida (hing): ¼ teaspoon

For Tempering (Tadka):

• Oil or ghee: 1 teaspoon
• Mustard seeds: ½ teaspoon
• Cumin seeds: ½ teaspoon
• Dry red chili: 1
• Curry leaves: 8-10
• Garlic (crushed, optional): 1 clove

Preparation

Rinse toor dal and pressure cook with 1.5 cups water, turmeric powder, and a pinch of salt for 3-4 whistles until soft.

Mash the cooked dal and keep it aside.

In a pan, add 1 cup water, chopped French beans, and tomatoes.

Cover and cook for 7-8 minutes until the beans are tender.

Add the mashed dal to the cooked vegetables.

Stir in tamarind pulp, sambar powder, coriander powder, red chili powder, and hing.

Let it simmer for 5 minutes, adjusting water as needed for the desired consistency.

Heat oil or ghee in a small pan.

Add mustard seeds, cumin seeds, dry red chili, crushed garlic (if using), and curry leaves.

Let them splutter, then pour this over the sambar.

Enjoy with steamed rice, idli, dosa, or chapati.

Servings: 4

Notes

1. For extra flavor, add a small piece of jaggery.
2. You can use moong dal instead of toor dal for a lighter version.
3. For a thicker consistency, simmer longer; for a thinner consistency, add more water.