SAMBAR- South Indian recipe
A very good south indian dhal dish which goes well with Iddly's, Dosa's, Adai, Rice, Uppuma, etc.,
Ingredients for SAMBAR- South Indian recipe
1/2 cup (3 oz) Tur Dhal or Musoor Dhal
A lime-size ball of tamarind soaked in 1 cup hot water
2 –3 green chillies – slit lengthways
2 med. size tomatoes each cut into 4-6 pcs.
1 cup chopped vegetables - (e.g. radish, Sambar Onions, Lady,s fingers), eggplant (aubergine), potato, drumstick, Sloppy Potato etc.,)
Salt to taste
1/2-teaspoon Turmeric pwd.
2 level tblspoons Sambar powder
1 small bunch of coriander leaves - chopped (to garnish)
1-1 1/2 tablespoons oil
1 teaspoon mustard seeds
a few curry leaves
2 Red chillis - halved
1/2 teaspoon fenugreek seeds
How to make SAMBAR- South Indian?
Wash Dhal well & cook in pressure cooker with 2 cups water - Put the Cooker on heat without the stopper – once the steam starts escaping from the vent put the stopper on to the vent, lower the flame & leave to cook for 12-15 mins. Once the Dhal is cooked leave the cooker to cool down before opening – keep aside - without draining.
Soak the tamarind in 1-cup hot water for 15 minutes. Squeeze the tamarind to get a nice pulp - strain & keep aside. For Garnish-chopped coriander leaves.
Heat 1-1/2 tablespoons oil in a. Add the mustard seeds, asafetida powder, fenugreek seeds, broken up red chillis, and a few curry leaves.
When the mustard seeds splutter, add the slit green chillies and chopped vegetables. Fry for a couple of minutes on low flame till vegetables are half cooked. Add tamarind juice, Tomaotes, salt and 1 cup of water, cover & cook tender. Add the cooked dal & water, leave it to cook for a further 5 minutes, Add to the sambar powder, mix well and cook for 2-3 minutes. More till Sambar is thick enough.
Garnish with the chopped coriander leaves. Serve hot with rice.
Serve with steaming hot plain cooked rice, vegetable side dish & pappads, either fried or roasted. With a good helping ghee.
This Recipe Submitted by :Pearl Subramanian