- 6 cups water, or more as needed
- 2 cups toor dal (pigeon peas)
- 1 onion, chopped
- 1 tomato, chopped
- 1 cup peeled, chopped pumpkin
- 1 cup chopped okra
- 1/2 cup peas
- 1/2 cup sliced red radishes
- 2 tablespoons vegetable oil
- 1 tablespoon mustard seeds
- 6 cloves garlic, sliced
- 4 dried red chile peppers
- 2 tablespoons dried curry leaves
- 1 tablespoon sambar powder
- 1/2 cup tamarind pulp
- salt to taste
- 1 pinch red chile powder, or to taste
- Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
- Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
- Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.
05/17/2019
recipepes.com
sambar (spicy lentil and vegetable stew), recipe
PT15M
PT1H
5
455 calories
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