Turned out great. Quantity overshot a lot, did not need that much!
Probably cooked around 16 cups (4 quarts in a 5-qt pot), needed only around 6-10 cups of sambar.
This was very easy to cook using prepared sambar powder. Only thing is that it needs a number of ingredients.
Sambar is great in that one can add any vegetables. For me, drumsticks are a must. For fun and because I like the texture, I also added Woodear mushrooms from the local Korean shop!
Serve sambar with rice or dosa or idli.
The tricky thing here is how much hot red chilli to add. Chillies or chilli powder can't be added as salt can, it requires cooking, so difficult to adjust it while cooking. I added 4 chillies, 1/2 teaspoon red chilli powder, along with the 2 tablespoons of sambar powder (which also has the chilli spices), and it turned out a bit on the hot/spicy side. So for the recipe below, I removed the 1/2 teaspoon chilli powder, though if you like things hot, feel free to add it.
Time: 60-90 minutes
Serves: 10-16 (makes around 4 quarts or 16 cups)
Toor dal - 1/3 cup
Masoor dal - 1/3 cup
Wash dals, soak in cold water for around 30 minutes.
Then add 3-5 cups water as needed, boil it, lower to simmer and cook until they almost dissolve. No need to mash it, just fine with boiling. Takes around 30-40 minutes.
Tamarind - soak 1-2 tablespoons in 3/4 cup warm water for 30 minutes then filter it out to get tamarind juice. Or use 1 tablespoon tamarind paste and add it while cooking.
In parallel, cook the sambar. Some recipes call for just boiling all the vegetables with the spices, while some saute vegetables and then proceed to boiling. I prefer the latter, though I'm told it probably makes no difference in the final taste.
Mustard seeds - 1 teaspoon
Cumin Seeds - 2 teaspoons
Curry Leaves (kadi patta) - 10-12
Dry red whole chillies - 3-5
Oil - 2-4 tablespoons