Vendakai Sambar | Okra & Lentil Based Gravy

I’ve eaten and made this and it is beyond delicious!!! Sambar is a South Indian dish which is served along with rice, dosas ,pongal or idlis. Ingredients Tur Dal (Split Yellow Pigeon Peas) ½ Cup Tamarind paste 1tsp Shallots the small variety also known as pearl onions – 6 to 8 numbers Okra (Lady’s Finger) 6-8 Pieces chopped into large chunks Green Chilli 1 Sambar Powder - 2 Tbsp Salt to taste For tempering aka tadka Hing (Asafoetida) A generous pinch of it Cumin Seeds ½ tsp Curry Leaves two sprigs Mustard Seeds ½ tsp Oil few table spoons For Garnish Few Coriander Leaves Method Cooking Dal Wash and soak the tur dal (Split Yellow Pigeon Peas) in water for 30min. In a pressure cooker cook the split yellow pigeon peas with water (2 cups) for up to 3 whistles. Once the pressure is released mash it well with back of the ladle as the lentils will be soft enough to do so. Alternatively you can cook in an open pan until the lentils are cooked to smooth consistency. One of the reasons a pressure cooker is used as it halves the cooking time. Cooking Sambar Meanwhile in a pot heat a cup of water add shallots, okra ,sambar powder, green chilli, tamarind paste once it comes to boil add the mashed tur dal . Add salt to taste. Once the dal come to a boiling point and switch off the stove. You can add more or less water based on the consistency you are looking for. Ideally it should not be very runny liquid. Tempering of spices In pan add few table spoons of oil once it is hot add mustard seeds allow it pop immediately add the cumin seeds , few curry leaves, dry red chilling and generous pinch of hing (asafoetida) . Make sure it doesn’t get burnt add it to the pot which has the sambar. Garnish with few coriander leaves. Adjust salt if necessary. Note: Vegetables like Small Purple Aubergines, Drumstick, Cubed Pumpkins, and Shallots on its own can be used to make sambar. Most Ingredients can be found Indian Grocery Stores.