Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dal
Vegetables
Tempering
Equipment
Two saucepans with lids; small frying pan; spoon; sieve.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Cook the dal · About 35 min
- Rinse 180 g toor dal. Simmer 180 g toor dal, 800 ml water, ¼ tsp turmeric in a covered saucepan for 30–40 minutes, stirring occasionally. Mash gently.
Check: Dal is soft enough to crush with a spoon.
Cook the vegetables · About 15 min
- In another pot, simmer 150 g carrots, chopped, 150 g eggplant, cubed, 150 g tomatoes, chopped, 100 g onion, sliced, 300 ml water, 20 g tamarind paste, 2 tsp sambar powder, ¾ tsp salt for 12–15 minutes.
Check: Carrots and eggplant are tender.
Combine · About 8 min
- Stir mashed dal into the vegetables. Simmer for 8 minutes; loosen with hot water if necessary.
Temper · About 2 min
- Heat 20 ml neutral oil in a small pan. Add ½ tsp mustard seeds; cover until popping slows. Add dry 10 curry leaves and 2 dried red chilies; stir for 20 seconds. Pour over the sambar.
Tips
- Cook dal until fully soft before adding sour tamarind.
- Check sambar powder labels for wheat-based additives if avoiding gluten.
Substitutions
- Use pumpkin instead of eggplant.
- Use homemade tamarind extract instead of paste; strength varies.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Cook dal one day ahead and refrigerate it.
- Prepare vegetables ahead; add tempering after reheating for a fresher aroma.
FAQ
Why is the dal firm?
Old dal takes longer. Continue simmering with enough water before adding tamarind.
Can I use canned lentils?
They give a different texture. This draft is measured for dry toor dal.
How thick should sambar be?
It should pour easily, with vegetables in a light dal sauce. Add hot water as needed.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
