"In this episode, Chef Ruchi Bharani, makes simple to cook and quick to serve popular south Indian Recipe - Sambar. Sambar that goes well with most of the South Indian Breakfast and main course dishes like Idli, Vada and Dosa. It is also a traditional accompaniment in a complete south indian meal to steamed rice. br Sambar is a vegetable stew soup or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment. br br Ingredients: br 1 cup split yellow Pigeon Peas ( Tur Daal ) br 1 Onion cut lengthwise br 2 Tomatoes chopped br 1 cup Bottle Gourd ( Lauki ) chopped br 1 Drumstick chopped into 3 inches pieces and slit br Coriander Leaves br 2 tbsp Oil br 1 & 12 tbsp tamarind juice br 1 tsp White Lentil (Urad Dal) br 2 tbsp Sambar Masala br 1 tsp Mustard Seeds br Few Curry Leaves br Salt br 4 Red Round Chillies ( Boriya Chillies) br 1 tsp Red Chilli Powder br 12 tsp Turmeric Powder br Jaggery ( Gur ) br br Method: br - Soak the tur daal for 12hr, add 2 cups of water & pressure cook it br - Add oil to the heated pan and add mustard leaves, boriya chillies. br - Once the mustard seeds starts sparkling, add white white lentils and cook till its golden brown br - Add the curry leaves, onions and cook them well without making it brown. br - Add bottle gourd, drumsticks and saute it for few mins. br - Add tomatoes and salt and let it cook for few minutes by putting the lid on the pan. br - Meanwhile churn the tur daal to a smmoth paste. br - Add sambhar masala, red chilli powder, turmeric powder to the vegetables and mix everything well. br - Add the churned daal, stir and mix everything well again. br - Add enough water, tamaring juice, coriander leaves, salt and a cube of jaggery and cook it for another 15 - 20mins in low flame and its ready to served.