Sambar - Mixed Vegetable Soup

Should I call it Chowder or Soup - was the main concern here.  But chowder is supposedly cream based and this is not, so soup it is!

Sambar is a mix of lentils, vegetables spices and a touch of tamarind and jaggery to counter act the tanginess of the tamarind.  It is very easy to make and has your vegetables for the day covered.  There are several recipes for this dish and I am using one that has been handed down from my mother.

You can use ready made sambar powder that is available in the Indian grocery store or make your own and keep it in an air tight bottle for future use.  Home made sambar powder is incredibly fragrant and once you smell the real thing, you will not go back to packet powder.

Ingredients:

The Dal:

3/4 cup toor dal - washed and soaked in water for a couple of hours

1/2 teaspoon asoefetida powder

1/2 teaspoon turmeric powder

1 onion chopped (or a handful of shallots, peeled and sliced)

4-5 garlic cloves, sliced

2 to 3 cups water

In a saucepan, add all of the above ingredients and cook till the dal becomes soft and able to be mashed with a spoon.

The Mixed Vegetables:

10 beans, topped and tailed and chopped

1 large floret of cauliflower, chopped

1 small potato, peeled and chopped

1 small carrot, peeled and chopped

1/2 an egg plant, chopped

3-4 okra, chopped

1 drumstick, peeled and chopped to 2" lengths ( I used the frozen ones)

1-2 tablespoons tamarind paste - depending on how sour you would like your soup to be

1 small piece of jaggery 

2 teaspoons chilli powder

2 teaspoons coriander powder

1/2 teaspoon turmeric powder

salt to taste

Wash and chop as detailed and add the vegetables to the cooked dal.  Add 2 cups of water. Add the rest of the ingredients and start the cooking process.  When the vegetables are almost cooked, add 1 to 2 tablespoons sambar powder.  Mix well, let it boil once or twice.  Turn off the flame.  Add salt to taste.

Tempering:

2 tablespoons oil

1/2 teaspoon mustard seeds

1 sprig curry leaves

1 dry red chilli

1/2 teaspoon asoefetida powder

1 table spoon chopped coriander leaves for garnish

Heat oil, add mustard seeds.  When it crackles, add the rest of the ingredients except the coriander leaves.  Saute for a minute or so and pour this on top of the cooked sambar.

Garnish with coriander leaves and serve hot with rice and pappadams, or idlis.