Carrot Sambar Recipe

• ½ cup Toor Dal (Split pigeon peas)
• 2 no Carrot (cut into rounds)
• 1 no Tomato (chopped)
• 2 cups Water

For Tempering

• 1 tbsp Oil or Ghee
• 1 tsp Mustard Seeds
• 1 tsp Split Urad dal
• 1 tsp Cumin Seeds
• ¼ tsp Asafoetida | Hing
• 1 sprig Curry leaves

For Making Sambar

• 2 tsp Kashmiri Chilli Powder
• 1½ tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tbsp Tamarind pulp
• Salt to taste
• 1 tsp Sugar / Jaggery
• ¼ cup Coriander leaves (chopped finely)

1. 1

   Take toor dal, carrot and tomatoes in a pressure cooker. Add water and pressure cook for 2 whistle. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

2. 2

   Heat oil in a pan, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle.

3. 3

   Add in all the spice powders and mix well. Add the cooked dal mix and mix well. Add tamarind juice, more water, salt and sugar and mix well. Bring it to a boil. Simmer this for 10 minutes. Add in coriander leaves and mix well. Serve with rice.