This mysore sambar is made with mysore sambar powder, mix vegetables and the tempering is done in ghee which gives a unique flavor and taste. It can be served with steamed rice and also with idli or dosa.
Rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker. Also add 1 pinch of turmeric powder and 1.5 cups water.
Mix well. Then cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.
When the pressure settles down on its own, open the lid and check the dal. Dal should be completely cooked and mushy.
Mash dal with a spoon or wired whisk. Cover and keep aside.
making tamarind pulp
Meanwhile in a bowl soak ½ tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.
Then later squeeze the soaked tamarind pulp in the water. Keep this tamarind pulp aside.
cooking vegetables
Rinse, peel and chop pumpkin, carrots, snake gourd, potatoes, ash gourd. You can add any of the veggies as mentioned above.
You will need 3 cups chopped mix veggies. Take the vegetables in a pan. Add ¼ teaspoon turmeric powder.
Then add 1.5 cups water and mix well.
Cover and pan and cook the veggies on a low to medium flame till the veggies are tender and cooked well. In between do check when the veggies are cooking.
The veggies have to be cooked well.
making mysore sambar
Once the veggies are cooked well, then add the mashed dal and tamarind pulp in the pan.
Add 2 tablespoons mysore sambar powder. For a less spicy sambar, you can add 1 to 1.5 tablespoon of mysore sambar masala.
Season with salt as per taste.
Add ½ teaspoon jaggery or as per taste. mix very well.
Simmer sambar on low to medium flame for 6 to 7 minutes. The raw aroma of tamarind should go away. After simmering for 6 to 7 minutes, switch off the flame. Cover the pan and keep aside.
making tempering for mysore sambar in ghee
Heat 2 tablespoons ghee in small pan or tadka pan.
Add 1 teaspoon mustard seeds and let them crackle.
When the mustard seeds crackle, then add 8 to 10 curry leaves, 1 pinch of asafoetida and 1 dry red chili.
Mix well and fry till the curry leaves become crisp and the red chilies change color. Do not burn the red chilies.
Switch off the flame and immediately add the tempering mixture in the sambar. Cover and let the flavors infuse for 4 to 5 minutes.
Then serve mysore sambar with steamed rice or idli or dosa.