🍲 Traditional South Indian Sambhar

With Welza Sambhar Masala

🕒 Prep Time: 15 mins | 🔥 Cook Time: 30 mins | 🍽️ Serves: 4
🧂 Ingredients
For Pressure Cooking:
Toor dal (arhar dal) – ½ cup

Turmeric powder – ¼ tsp

Water – 2 cups

Vegetables (Use any or all):
Drumstick – 1 (cut into 2” pieces)

Carrot – 1 (sliced)

Pumpkin – ½ cup (diced)

Brinjal – 1 small (cubed)

Onion – 1 (small, chopped)

Tomato – 1 (chopped)

Tamarind pulp – 1 tbsp (or lemon-sized ball soaked in water)

For Sambhar:
Welza Sambhar Masala – 2 tbsp

Salt – to taste

Jaggery – ½ tsp (optional)

Water – as needed (about 1–1.5 cups)

For Tempering (Tadka):
Mustard seeds – 1 tsp

Dry red chilli – 1

Asafoetida (hing) – a pinch

Curry leaves – 8–10

Oil or ghee – 1½ tbsp

👩🍳 Instructions
1. Cook the Dal
Rinse and pressure cook toor dal with turmeric and water for 3–4 whistles until soft.

Mash the dal well and set aside.

2. Boil the Vegetables
In a deep pan, add drumstick, carrot, brinjal, pumpkin, onion, and tomato with 1½ cups of water.

Boil until vegetables are cooked but not mushy.

3. Add Tamarind & Masala
Add tamarind pulp, salt, and Welza Sambhar Masala to the boiled vegetables.

Simmer for 4–5 minutes so the flavors blend well.

4. Combine with Dal
Add the mashed dal to the simmering vegetables and mix well.

Add water to adjust consistency as needed.

Simmer for another 5–7 minutes. Add jaggery if using.

5. Prepare Tempering (Tadka)
In a small pan, heat oil or ghee.

Add mustard seeds, let them crackle.

Add dry red chilli, curry leaves, and a pinch of hing.

Pour this tadka over the hot sambhar and mix gently.

🌿 Serve With:
Idli, dosa, uttapam, steamed rice, or medu vada

Garnish with fresh coriander (optional)

💡 Pro Tips:
Welza Sambhar Masala contains dry tamarind, hing, and curry leaves — so no need to over-spice.

Add a spoon of coconut milk for a Kerala-style twist.

For a restaurant-style aroma, add a little ghee just before serving.