Ingredients:
1/4 cup toor dal (split pigeon peas)
1/4 cup chana dal (split chickpeas)
1/4 cup moong dal (split mung beans)
1/4 cup urad dal (split black gram)
1/4 cup masoor dal (red lentils)
1/4 cup kidney beans (rajma)
1/4 cup black-eyed peas (lobia)
1 small onion, chopped
2 tomatoes, chopped
1 tablespoon tamarind pulp or tamarind water (extracted from a small piece of tamarind soaked in warm water)
2 tablespoons sambar powder (readily available at Indian grocery stores or see the spice mix recipe below)
1/2 teaspoon turmeric powder
Salt to taste
For the Sambar Powder (Spice Mix):
2 tablespoons coriander seeds
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
4-5 dried red chilies (adjust to your spice preference)
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
For Tempering:
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A few curry leaves
2-3 dried red chilies (broken into pieces)
Instructions:
Prepare the Sambar Powder (Spice Mix):
Dry roast all the spices listed under “Sambar Powder” in a pan over medium heat until they turn aromatic and slightly browned.
Once the roasted spices cool down, grind them into a fine powder using a spice grinder Set the sambar powder aside
Cook the Mixed Grams:
In a pressure cooker or a large pot, add all the mixed grams (toor dal, chana dal, moong dal, urad dal, masoor dal, kidney beans, and black-eyed peas) along with 3 cups of water. Cook the lentils and beans until they become soft and mushy. Use a pressure cooker and cook for about 4-5 whistles on medium heat.
Combine the Cooked Grams with Vegetables:
Once the mixed grams are cooked, mash them well with a spoon or a dal masher until they become smooth and creamy. Add chopped onions and tomatoes to the pot with the mashed lentils and beans.
Add Tamarind, Sambar Powder, and Turmeric:
Add the tamarind pulp or tamarind water to the pot and mix it well with the lentils and vegetables.
Stir in the sambar powder and turmeric powder. Mix everything together thoroughly.
Adjust Consistency and Seasoning:
Check the consistency of the sambar and add water if necessary. It should have a medium-thick consistency, similar to a stew.
Add salt to taste and let the sambar simmer for a few more minutes to allow the flavors to blend.
Prepare the Tempering:
In a separate small pan, heat 2 tablespoons of vegetable oil for tempering.
Add mustard seeds and let them splutter. Then, add cumin seeds, curry leaves, and dried red chilies. Sauté for a few seconds until the spices release their aroma.
Add the Tempering to the Sambar:
Pour the prepared tempering over the sambar and give it a gentle stir to incorporate the flavors.
