Cooking in a single pot is probably the easiest way of cooking. As home makers, many of us use this method to make something in a jiffy.

Today I made sambar using this method. It will very useful while multi tasking,for beginners in cooking and students or when you are not in a mood for cooking:)

My kids said that it tastes better than the sambar made using the traditional method 🙂

Ingredients

Pasi paruppu( green gram/ moong dal)- 1 cup
Tuvaram paruppu( pigeon peas/ tuvar dal) – 1/4th cup
Sambar powder – 5 tsps
Grated jaggery – 2 tsps
Tamarind – lemon sized
Onion – 2 medium sized
Tomato – 2 medium sized
Carrot – 1 medium sized
Salt to taste

For tempering

Oil – 1 tbsp
Mustard – 1 tsp
Curry leaves – few
Hing( asafoetida/ perungayam) – 1/4th tsp

Method

Wash and soak both the dals together for an hour.

Soak tamarind in a cup of water for 30 mins.

Peel, wash and slice onions.
Wash and cut tomatoes.
Wash, peel and slice carrot.

Squeeze the tamarind well and take the extract.

Drain the soaked dals completely. Add the tamarind extract, 3 cups of fresh water, cut vegetables, sambar powder, salt to taste and jaggery. Mix well.

Pressure cook for 5-6 whistles. Once, the steam subsides, open the lid and mix well.
If it’s thick, add some hot water and mix well.

Heat oil in a pan. Add mustard. When it starts spluttering, add hing and curry leaves. Sauté for few seconds and add the tempering to the sambar.

Serve the sambar hot with rice/ idli/ dosa/ Upma 🙂