Wednesday, January 04, 2006
The recipe for sambhar varies from people to people. I make my sambhar as below. This is one of my husbands favourite. Sambhar is usually eaten with idlis or dosas etc. I love to eat my sambhar with just plain steamed rice accompanied with a fried chicken or cutlet. So here goes the recipe :
1/2 cup tur dal (yellow lentils)
1 cup vegetables, chopped (I used brinjals, drumsticks, tomatoes, green beans)
1/4 tsp turmeric powder
1 heaped tbsp tamarind paste
1 1/2 heaped tsps sambhar powder
2 dried red chillies, torn into pieces
1 medium sized onion, chopped
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (methi seeds)
salt, to taste
1/2 tsp cumin seeds (jeera seeds)
pinch of asafoetida (hing)
a sprig of curry leaves, torn into pieces
handful of chopped corainder leaves
2 green chillies, chopped
2 tbsps oil
Pressure cook dal with turmeric powder, salt & all the vegetables till done. Set aside.
Mix sambhar powder with the tamarind paste & set aside.
Heat oil in a vessel. Add mustard seeds & let splutter. Once done, add the cumin seeds & dried red chillies & fry till the chillies brown a little. Add onions, fenugreek seeds & asafoetida & fry till the onions turn soft & transparent. Add the cooked dal & let it give a mild boil. Add the sambhar-tamarind paste, curry leaves, half the corainder leaves & green chillies. Stir well to ensure that the paste has completely dissolved. Turn flame to low & let simmer for 5 minutes. Add the remaining corainder leaves, stir & let the sambhar heat through for another 2 to 3 minutes.