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Sambar
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Source: http://www.ruchiskitchen.com/recipe/sambar-recipe/
| BOILING DAL | |
| 2 cups | Tuvar dal, (pigeon peas) |
| 1 teaspoon | Haldi, (Turmeric powder) |
| Salt to taste | |
| VEGETABLES AND OTHER INGREDIENTS | |
| 1/2 cup | Chopped Lauki, (bottle gourd) |
| 2 small Small | eggplant, baingan |
| 1/2 cup | Chopped Zucchini |
| 1/2 cup | Chopped Carrots |
| 1 medium | Chopped tomato |
| 2 tablespoon | Gur or Jaggery |
| 3 tablespoon | Tamarind juice |
| 1 large | onion chopped |
| 2-3 tablespoon | Oil to cook veggies |
| 2 tablespoon | Homemade Sambar powder |
| 2 cups | Water added to sambar |
| FOR TEMPERING/TADKA | |
| 1 teaspoon | Mustard seeds |
| 3/4 teaspoon | Methi dana, (Fenugreek seeds) |
| 2 teaspoon | Skinned and split urad dal |
| 1 teaspoon | Cumin seed |
| A pinch | Hing, (asofetadia) |
| 8-10 | Curry leaves |
| 4-5 | Whole Red chillies |
| 2 – 3 tablespoon | Oil |
| 1. Assemble ingredients to boil dal. 2. Clean and wash dal. 3. Transfer dal to a pressure cooker, add salt and turmeric powder. 4. Cover and pressure cook for 2-3 whistles. 5. Allow the steam to escape before opening the lid, dal all done and cooked. 6. Whisk the dal. Set it aside. 7. Soak tamarind in warm water for 15-20 minutes. Use spoon to mash up the lumps. Strain and set it aside. 8. Wash and assemble veggies for dal. Chop them. 9. Heat oil in a pan, add carrots and cook for 1 minute. 10. Toss in onion, small eggplant, tomato, zucchini and lauki. Cover and cook for 3-4 minutes or until veggies are soft and tender. Add jaggery and mix it well. 11.Add tamarind water the cooked veggies. 15. Mix in Sambar powder. 16. Add dal and mix until blended. Tempering 1. Assemble ingredients for tempering. 2. Heat oil in a pan. Add all the ingredients one by one. 3. As they star to sputter, add curry leaves. 4. And pour this tadka to the boiling dal. 5. Mix and allow it to simmer for another 5-10 minutes. 6. Adjust seasonings and serve hot with instant rice idlis. Homemade Sambar powder INGREDIENTS | |
| 1 cup | Coriander seeds, (Sabut sukha dhaniya) |
| 1/2 cup | Cumin seeds, (Jeera) |
| 10-12 | Dried whole red chilies |
| 1 tablespoon | Methi dana, (Fenugreek seeds) |
| 2 tablespoon | Black Peppercorns, (Sabut Kali mirch) |
| 4 tablespoon | Chana dal OR Bengal Gram |
| 2 tablespoon | Skinned and split urad dal |
| 12-16 leaves | Curry leaves |
| 1 tablespoon | Rai, (Mustard seeds) |
| 1 tablespoon | Hing, Asafoetida |
| 1 tablespoon | Haldi, (Turmeric powder) |
| 1-2 teaspoon | Desiccated unsweetend Cococut |
METHOD
Assemble all the ingredients.
Transfer lentils to a kadai and dry roast them on a medium low flame.
Roast until they are light brown in color.
Keep stirring.. when done, set them side.
In the same kadai, add rest of the ingredients (except hing, haldi and coconut) and dry roast them. Roast until light brown in color. Be careful not to burn the spices or they’ll become bitter.
Allow it to cool down completely. Add the roasted spices to a mixer/grinder/food processor and….
Grind it to a powdered form – very fine.
Store it in an airtight container and use as required.
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