A Potato Sambar Dal Peas Curry blends the comforting flavors of South Indian sambar with the heartiness of potatoes and the sweetness of peas. Here’s a clear step-by-step framework you could use to prepare it:
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🥘 Ingredients
- Vegetables: 2 medium potatoes (cubed), 1 cup green peas (fresh or frozen), 1 tomato (chopped), 1 onion (sliced)
- Dal: 1 cup toor dal (pigeon peas), washed and pressure-cooked until soft
- Tamarind: Small lemon-sized ball, soaked in warm water
- Spices:
- 2 tbsp sambar powder
- ½ tsp turmeric
- 1 tsp red chili powder (optional for extra heat)
- Tempering (Tadka):
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 sprig curry leaves
- Pinch of asafoetida (hing)
- Salt: To taste
- Coriander leaves: For garnish
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🔪 Step-by-Step Cooking Guide
1. Cook the Dal
- Pressure cook toor dal with turmeric until soft. Mash lightly and set aside.
2. Prepare Tamarind Extract
- Soak tamarind in warm water, squeeze out the juice, and discard pulp.
3. Cook Vegetables
- In a pot, add potatoes, peas, onion, tomato, and tamarind water.
- Add sambar powder, chili powder, and salt.
- Simmer until potatoes are tender.
4. Combine Dal & Vegetables
- Add the cooked dal to the vegetable mixture.
- Adjust consistency with water (sambar should be slightly soupy).
- Let it simmer for 10 minutes so flavors meld.
5. Prepare Tempering (Tadka)
- Heat oil in a small pan.
- Add mustard seeds, cumin, red chilies, curry leaves, and hing.
- Once aromatic, pour this over the simmering sambar.
6. Final Touch
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, idli, or dosa.
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✨ This dish balances tangy tamarind, earthy dal, and the sweetness of peas with the comfort of potatoes.
Check this also-Spiced Cauliflower & Chickpea Bowl Recipe
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