Ingredients

Main Ingredients: -

• 1/2 cup Dal (masoor or toor dal or pigeon peas)
• 1 cup Mixed vegetables (Pumpkin, tendli, carrots, drumsticks, cut into desired pieces)
• 1/2 tsp turmeric powder
• 1 tsp Salt
• 1/2 tsp red chili powder
• 1 tsp Sambar powder (I used readymade Everest sambar powder)

For Tadka (or seasoning): -

• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 Red dry Kashmiri chili
• 1/4 tsp Meethi Seeds (fenugreek seeds)
• Pinch hing (asafoetida)

Instructions

• 1 Wash the masoor dal.
  
• 2 In a pressure cooker, add the dal, salt, turmeric powder, 1 cup vegetables and 3 cups water. Pressure cook it on HIGH flame for one whistle. Keep it aside till the pressure cooker pressure has been released.
  
• 3 Once pressure is released of cooker, bring it to a boil again, add chili powder and sambar powder. Cook for another 2 minutes.
  
• 4 Prepare the tadka. Heat a small pan, add oil. Once the oil is nice and hot, add the mustard seeds. Allow them to splutter. Add the remaining ingredients, allow the red chili to puff up.
  
• 5 Immediately pour this tadka in sambar mixture. Cover the cooker with a lid for 5 minutes.
  
• 6 Serve sambar with idlis or vadas. (See recipe notes for Idli and vada Recipe links)
  

Recipe Notes

1. Click here for Instant Idli Recipe.
2. Click here for Medu Vada Recipe.
3. Click here for Peanut Chutney Recipe.
4. Click here for Coconut Coriander Chutney Recipe.