Capsicum Sambar | Kudaimilagai Sambar

Ingredients

• 1/2 cup Toor Dal
• 1 Large Capsicum Cubed (De-seeded)
• 1 Large Onion Chopped
• 2 Medium Tomatoes Chopped
• 8-10 Garlic Cloves
• 1/2 tsp Turmeric Powder
• 1 tbsp Sambar Powder (recipe in notes below)
• Salt as needed
• Water as needed
• Few Fresh Coriander Leaves with Stalks
• 2 tsp Ghee/Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 1 Dry Red Chilli
• Few Fresh Curry Leaves

Instructions

1. 1

   Pressure cook 1/2 cup toor dal with enough water for 3-4 whistles. Let the pressure drop naturally and then, slightly mash the dal. Set aside.

2. 2

   In a thick bottomed pot, add 1 Large Onion chopped along with 2 Medium Tomatoes chopped and 8-10 garlic cloves. Add 1/2 tsp turmeric powder and enough water to cover the vegetables.

3. 3

   Cook until the onions & tomatoes are soft on medium flame.

4. 4

   Now add 1 large capsicum de-seeded and cubed. Cook covered for 5-6 mins on medium flame.

5. 5

   Next add 1 tbsp Sambar Powder. Cook for a couple of mins.

6. 6

   Next add the cooked toor dal.

7. 7

   Mix it well and add water as needed.

8. 8

   Bring the sambar to a slow boil and continue cooking for 7-8 mins until it is frothy.

9. 9

   Add a few fresh coriander leaves (with stalks) roughly chopped.

10. 10

    Meanwhile in a small pan, heat 2 tsp oil/ghee. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and 1/4 tsp asafoetida. As they splutter, add dry red chilli cut in two and a few fresh curry leaves. Add it to the boiling sambar. Remove from heat.

11. 11

    Serve hot with hot rice and a dollop of ghee on top, potato fry and sago papad on the side.