Ingredients:

1 cup of toor dal (split pigeon peas)

2 medium-sized tomatoes, chopped
1 medium-sized onion, chopped
2-3 cloves of garlic, minced
2tbsp of sambar powder
1 tsp of red chilli powder (or to taste)
1 tsp of turmeric powder
Salt to taste
2 cups of mixed vegetables (such as drumsticks, carrots, pumpkin, eggplant, okra, etc.)
1 tsp of tamarind paste (or 1 small lime-sized ball of tamarind)
1 tsp of mustard seeds
1 tsp of cumin seeds
2 dried red chilies
8-10 curry leaves
2 tbsp of oil
2 tbsp of chopped cilantro for garnish
Instructions:

Rinse the toor dal and add it to a pot along with 2 cups of water. Cook until the dal is soft and
mushy,

Meanwhile, heat oil in a pan over medium heat. Add the cumin and mustard seeds and wait for
them to crackle. Then add dried red or green chilies, and curry leaves and fry for a minute or until
the dal turns golden brown and add garlic and fry until the onion becomes translucent. Then add the
chopped tomatoes and cook until they are soft and mushy.

Add the , red chilli powder, turmeric powder, and salt to taste and mix well. Cook for 2-3 minutes,
stirring occasionally.
Add the mixed vegetables and cook for 5-7 minutes or until they are tender.
Add the tamarind paste and 2 cups of water and bring the mixture to a boil. Reduce the heat and let
the sambar simmer for 10-15 minutes or until it thickens slightly.
Mash the cooked dal and add it to the sambar and add sambar masala once the dal is boiling.. Stir
well and let it simmer for another 5 minutes.

Tadka

Chop one small onion and add 2 spoons of oil of ghee to the pan. Add 1 teaspoon of cumin and
mustard seeds to the pan. Once they splutter add the chopped onions. Once the onions turn brown
turn it off and add it to the sambar mix.

Turn off the heat and garnish the sambar with chopped curry leaves. Serve hot with rice
Enjoy your delicious and spicy Andhra-style Sambar!