Sambar is a staple diet in South India. A gravy with lots of vegetable, tangy taste and very aromatic. Idly, rice, vada are the most popular accomplishments with sambar.
Serves: 2-3 persons, Preparation time: 30 minutes
1 cup Toor dal
1 tsp Turmeric powder
2 tsp Oil
Salt to taste
Vegetables and spices:
2-3 small Brinjal
2-3 Drumsticks (cut lengthwise)
2 Onions (cut into cubes)
4 pieces Ladyfinger (cut into half)
1 Carrot (cut into cubes)
1 Tomato (chopped)
Tamarind (lemon sized ball)
1 tbsp Sambar powder
1 tsp Mustard seeds
1/2 tsp cumin seeds
2-3 Dried chillies
1/4 tsp Fenugreek
1 tsp Chilly powder
2 springs Curry leaves
Asafoetida (hing) a pinch
Clean and wash dal. Pressure cook lentil with 3 cups of water, turmeric, salt and 2 tsp oil on high flame till one whistle, then another 2-3 whistles on low flame. Let the steam go off on it's own. Once it cools down, mash it with the back of a laddle.
Soak tamarind and extract the pulp. Heat oil in a kadhai, add hing, red chillies and mustard seeds. Let these splutter and then add curry leaves. Add onion, chilli powder and all the chopped vegetables. Saute it and add chopped tomatoes. Saute for 2-3 minutes. Add the tamarind pulp to these vegetables, little salt and let it be on low flame till all the vegetables are well cooked.
Add the mashed dal, sambar powder to the vegetables. Bring it to boil for 10 minutes. Serve hot with steamed rice, dosa or idly.
User Comments & Tips:
- Adjust the quantity of water to suit your kind of sambar.
- You can choose the vegetables of your choice.
- Always soak the dal for 20-25 minutes. This will fasten the process of cooking and making it more soft.