Easy Soya Chunk Sambar
Ingredients
- Toor dal: 3/4 cup
- Water: 4 cups
- Sambar masala: 2 tablespoons
- Tamarind puree: 1 tablespoon
- Turmeric: 1 teaspoon
- Soya chunks: 1 cup
- 2 quartered tomatoes
- Salt as required
- 4-5 small shallots (optional)
Tempering
- Oil: 2 tablespoons
- Curry leaves: 2 sprigs
- Cumin seeds: 1/2 teaspoon
- Mustard seeds: 1/2 teaspoon
- Asafoetida: 1 teaspoon
- Fenugreek seeds: 1 teaspoon
- 2 broken dried red chilies
Preparation
Wash toor dal and cook in a pressure cooker with 2 cups of water for 4-5 whistles. Alternatively, cook by boiling in water until smooth and thick.
Cook soya chunks in 2 cups of water until soft. Drain and run under cold water to cool. Squeeze out all the water from the chunks with your palms.
Add cooked toor dal to a pan with 3 cups of water and whisk until smooth. Add soya chunks and all the remaining ingredients. Bring to a gentle simmer and cook for 10 minutes.
Heat oil in a pan and when hot, add mustard seeds. When seeds splutter, add the remaining tempering ingredients. Pour the hot oil into the sambar and stir to combine. Season as required.
