Vegan Sambar with Vegan Potato Poriyal (Dry Potato Stir-fry)
Vegan Sambar
Ingredients
- • 1/2 cup mixed vegetables (drumsticks, carrots, pumpkin, beans), chopped
- • 1/4 cup toor dal, rinsed
- • 1 tbsp sambar powder
- • 1/2 tsp turmeric powder
- • 1/4 tsp asafoetida (hing)
- • 1 tsp tamarind paste
- • Salt to taste
- • 2 tbsp oil
- • 1 tsp mustard seeds
- • 1 tsp cumin seeds
- • 3 dry red chilies
- • 1 sprig curry leaves
Cooking Steps
Pressure cook toor dal with turmeric powder and 1 cup of water until soft.
In a separate pot, add chopped vegetables and cook with 1.5 cups of water until tender.
Add cooked dal to the vegetables, along with sambar powder, tamarind paste, asafoetida, and salt. Mix well and simmer for 5-7 minutes.
For tempering, heat oil in a small pan. Add mustard seeds, cumin seeds, dry red chilies, and curry leaves. Let them splutter.
Pour the tempering over the sambar and mix well. Serve hot.
Vegan Potato Poriyal (Dry Potato Stir-fry)
Ingredients
- • 2 medium potatoes, peeled and diced
- • 2 tbsp oil
- • 1 tsp mustard seeds
- • 1 tsp urad dal
- • 1 dry red chili, broken
- • 1/2 tsp turmeric powder
- • Salt to taste
- • 2 tbsp grated coconut (optional)
Cooking Steps
Boil or steam diced potatoes until just tender. Drain and set aside.
Heat oil in a pan. Add mustard seeds, urad dal, and dry red chili. Let them splutter and turn golden.
Add turmeric powder and stir for a few seconds.
Add the cooked potatoes and salt. Stir gently to coat the potatoes with the spices.
Cook for 5-7 minutes until the potatoes are lightly fried and slightly crisp.
Garnish with grated coconut if desired. Serve hot.