Monday, February 15, 2016

Sambhar : Dal/Lentils

Sambhar Recipe

Sambhar is a part of south Indian meal. Due to the goodness of tuvar dal and assorted vegetables, it is nutritious and so versatile that it can be taken with rice, idli, dosa, vada, upma, and just about any south Indian snack. The best part about Sambhar is that, while it tastes best when hot, it is quite enjoyable even after a few hours.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6


For sambhar:

  • Tuvar dal/arhar dal/pigeon pea lentils - 1 cup
  • Chopped vegetables - okra, French beans, drumsticks, bottle gourd, onions, small round brinjal (egg plant), tomatoes- 1.5 cup
  • Seedless tamarind/imli - soaked in water
  • Sambhar powder - 2 tbsp
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Asafetida/hing - a pinch
  • Water - 3 cup + 2 cup for cooking the dal
  • Salt - to taste

For tempering (tadka) of sambhar:

  • Oil - 3 tbsp
  • Dry red chilies - 2 to 3
  • Mustard seeds - 1 tsp
  • Curry leaves - 10-15
  • Asafetida - a pinch

1. Soak the tamarind in warm water for 30 mins. Once the tamarind gets soft, then squeeze the tamarind and remove the pulp. Strain it later.

2. Boil dal in 3 cups of water in the pressure cooker for 8-9 whistles on medium to high flame. Till the dal is mushy or completely cooked.

3. Once the pressure settles down on its own, remove the lid and mashes the lentils (Dal).

4. Now add chopped vegetables in the pressure cooker containing the mashed dal, mix well.

5. Add turmeric powder, red chilli powder, asafetida, garam masala powder, salt and 2 cups of water. Mix well and pressure cook again for one whistle on medium to high flame. (Don’t overcook the vegetables)

6. Once the pressure settles down on its own, remove the lid.

7. Add the sambhar powder and tamarind pulp. If the consistency of sambhar is thick, then add some water.

8. Keep the cooker on the stove and then simmer the sambhar for 5-10 minutes on low flame. Keep stirring occasionally, so that the dal does not stick to the bottom. Switch off the flame.

9. Heat oil in a small pan for tempering. Add mustard seeds, when it crackles add red chilies, asafetida and curry leaves. Fry till red chilli change color. Turn off the heat.

10. Pour whole tempering in hot sambhar and immediately cover the cooker with lid. Mix well before serve.

11. Serve hot with Idli, Dosa, Vada or Rice.

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