Traditional South Indian Vegetable soup with lentils, it is a treat for the taste buds and must try for soup lovers. Generally served with Rice and curry, but can be drink as soup.
Provided by: SmallRecipe.com
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 5-6 servings
Ingredients:
| 1 tbsp oil |
| 1/2 onion (cubed) |
| 1 serrano pepper (quartered) |
| Salt to taste |
| 1 big carrot (diced ) |
| 1 small bottle gourd diced |
| 1 big tomato (diced) |
| 1 cup yellow lentils (aka toor dal or pigeon peas) |
| 1 small lime sized tamarind (or concentrate 1 tbsp ) |
| 1/2 cup cilantro |
| 4 cups Water (or as needed for desired consistency) |
| 1 tbsp red chili powder (or to taste) |
| 1 tbsp coriander powder |
| 1 tbsp turmeric |
| 2 tbsp sambar powder |
| 3 tbsp ghee (( vegans can substitute with oil of choice )) |
| 7-8 cloves garlic (crushed and chopped) |
| 1 tbsp mustard seeds |
| 1 tbsp cumin seeds |
| 1 sprig curry leaves (or 10 to 15 leaves ) |
Steps:
- Put the pot on saute mode high, fry the seranno pepper and onions in oil. Add veggies of choice and fry for a minute.
- Add the spices mentioned, water, lentils and tamarind extract and salt.
- Turn off Saute mode and put manual high for 12 minutes.
- Once natural pressure releases, check for salt and spices, boil for few mins and turn off.
- Do the tempering (see notes) and add it to the sambar, add cilantro.
- Serve Hot with Rice and Potato chips.