Sambar (Dal and Vegetable Soup)

Sambar.  Epitome of South Indian cuisine.  Versatile.  Distinctive.  Satisfying.  This dish is beloved by South Indians, and South Indians-at-heart, everywhere!  The key is using a variety of vegetables to suit your taste.  Feel free to add, omit, or substitute vegetables based on preference and/or availability.  Sambar is tasty with chappati, rice, or idli (coming soon)...or any combination of the three!  A few of the ingredients may not be found in a regular grocery store; check at a local Asian/Indian specialty store.  Adding plain yogurt to individual servings adds a layer of flavor and cools off the heat, if it's too spicy.  Delish!  


Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped

1.  Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes.  Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.

2.  Heat oil in large saucepan; add mustard seeds.  When seeds start to pop, add onion and chili; saute until browned.  Add vegetable mixture along with water to onion mixture; stir to mix.  Simmer, uncovered  5 minutes.  Serve with rice, chappati, or idli.