Vegan Vengaya Sambar is a traditional South Indian dish made with small onions and tangy tamarind gravy. It's flavorful, nutritious, and perfect to enjoy with rice or idli.
Ingredients: 1 cup split pigeon peas toor dal. 10-12 small onions, peeled. 2 tomatoes, chopped. 1 lemon-sized tamarind, soaked in water. 1 tablespoon sambar powder. 1 teaspoon turmeric powder. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. A pinch of asafoetida hing. 2-3 dried red chilies. Few curry leaves. 2 tablespoons oil. Salt to taste. Water as needed.
Instructions: Pressure cook the toor dal until it's soft. Mix it up and set it aside. Take the tamarind that has been soaked and set it aside. Put mustard seeds in a pan with hot oil. It's time to add the dried red chilies, curry leaves, and cumin seeds. Put in the small onions that have been peeled and cook them until they turn golden brown. Put in the chopped tomatoes and cook them until they get soft. Salt and turmeric powder should be added. Mix well. Put the tamarind juice in and heat it up. Mix everything well after you add the cooked toor dal. If you need to change the consistency, add water. On low heat, let the sambar cook for 8 to 10 minutes, until the flavors mix. Use a different pan with oil to heat up the asafoetida and fry it for a short time. After adding this to the sambar, mix it well. Hot rice or idli should go with it.
Prep Time: 15 minutes
Cook Time: 25 minutes
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