Kadamba Sambar

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. In a grinder, blend 1 cup grated coconut
3. 2 tbsp roasted chana dal
4. 1 tsp cumin seeds
5. 5 dried red chilies, and 1 tsp coriander seeds with a little water to make a smooth paste.
6. Chop mixed vegetables (2 carrots
7. 2 potatoes
8. 1 drumstick
9. 10 beans
10. 1 small brinjal
11. 1 raw banana) into medium-sized pieces.
12. In a large pot, heat 3 tbsp oil, add 1 tsp mustard seeds, and let them splutter. Add 1 tsp urad dal, a pinch of asafoetida, and a few curry leaves.
13. Add the chopped vegetables to the pot and sauté for 5 minutes.
14. Add 3 tsp tamarind paste diluted in 2 cups of water to the pot along with 3 tsp sambar powder and salt to taste. Cook until vegetables are tender (about 15 minutes).
15. Add the ground coconut paste and mashed dal to the pot. Mix well and bring to a boil. Adjust consistency with water if needed (should be medium-thick).
16. Simmer for 10 minutes, stirring occasionally. Garnish with chopped coriander leaves.
17. Serve hot with rice, idli, or dosa.