Yes, that’s right, people! Sambar is associated with plenty of veggies, but I’m here to tell you that you can take any and all veggies you have or like and cook them with your favorite lentil, in my case it is the split yellow-pea, a.k.a, arhar dal, and make a fantabulous dal that can double as a hearty winter lentil soup.
Which is what I made for lunch today.
Again, you have a lovely slideshow to see for yourself what the ingredients are, and the order in which they were used and the technique of cooking. You’ll need no measures, although, you might want to get a pressure-cooker if you don’t have one. All the pictures are labeled for the details on what’s what and what’s happening!
Serve it as a stand-alone soup of the most gourmet kind, or the traditional way over white rice. Either way, enjoy! Slideshow follows:
Oh, and for all you foodies who must know the difference between a dal and a sambar: the latter has lots of veggies like the dal here, but it is also seasoned with tamarind, tomatoes and a number of other masalas.
