Slow Cooker Sambar

I wanted to use my slow cooker that?s been collecting dust for quite sometime now. So I decided to make sambar in it and it came out pretty good, can?t complain for the minimum amount of work I had to put in.

Ingredients:
Toor dal ? 1 cup
Moong dal ? ¼ cup
Onion ? 1 large, thinly sliced
Green pepper ? 1 small, thinly sliced
Yellow squash ? 1 medium, thinly sliced

Tomatoes ? 2-3 medium, chopped (I used 1 small tomato chopped and 1/3 cup crushed tomato) Tamarind paste ? 3 tbsp

Sambar Powder ? 2-3 tbsp, homemade or store-bought (I used Ambika brand that I brought from India)
Red chili powder ? 1 tsp
Salt ? to taste

Popu Ingredients:
Urad dal ? 1 tsp
Mustard seeds ? 1 tsp
Cumin seeds ? 1tsp
Dry Red chilies ? 2
Hing ? ¼ tsp

Serve with rice, idli, dosa, roti, practically anything can be eaten with sambar. With the leftovers I made Sambar Semya which is nothing but vermicelli mixed with sambar.

Here?s how I made it:
Bring 6cups of water to a rolling boil, add 1tsp salt and 1 cup semya (vermicelli like bambino or MTR brand); cook for 3-4 minutes or until semya is cooked through. Drain the water and set aside to cool. Heat 1tbsp oil in a large sauté pan, add 1tsp each of urad dal, chana dal, mustard seeds & cumin seeds, 2-3 dry red chilies, ¼ cup toasted peanuts. Add 2-3 cups of sambar and bring to a simmer. Stir in cooked semya, mix well; taste and add salt, sambar powder as needed. Simmer for 2 minutes and enjoy hot for a quick BLD (Breakfast, Lunch or Dinner).

Sambar goes to EC @ Simple Indian Food for her WYF-Side Dish event.
Sambar Semya goes to Sahaja @ Spicy Rasam for her Single Serving Recipes event.

Note: My laptop has gone cuckoo and is probably infected by the conflicker virus. So couldn't upload pics, I will update the post once everything is fixed.