Sambar

Sambar is a south Indian lentil based vegetable curry served with idli, dosa. Sambar adds flavor to the mild taste of Idli or dosa. One can solely use ready made sambar masala available in super markets. However to add some extra flavor and depth I have created this recipe which along with sambar masala which also has freshly ground lentils.

Ingredients:

Sambar

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Prep Time 20

Cook Time 1

Servings: 3 People

Course: Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

1/2 Cup Toor Dal (split pigeon peas)
1 Tbsp Chana Dal (Split chickpeas)
1 Tbsp Coriander Seeds
1 Tbsp Dry Grated Coconut
1/4th Tsp Methi Seeds (Fenugreek seeds)
1/2 Tsp Red Chili Powder
1 1/2 Tsp Readymade Sambar Powder
1 Tsp Tamarind Paste
4 Tsp Sugar
3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Turmeric Powder
2 Stalk Of Curry Leaves
3-4 Bora Chilies
1/4th Tsp Asafoetida
3 Cup Water
Salt

Vegetables:

3-4 Small Eggplant
2 Medium Onion (1/2 Cup)
2 Drum Sticks

Method

Cook the toor dal (split pigeon peas) in a pressure cooker adding double the water.
In a roasting pot, dry roast chana dal (Split chickpeas), fenugreek seeds, coriander seeds, grated coconut till they become golden brown. Add coconut at the end as it takes less time to roast.
Puree it finely in the blender along with red chili powder adding little water.
Chop eggplant, drumstick (3 inch size). Julian onions.
In a pot add 1 cup water. Add all the chopped vegetables. Cover it and cook for 10 minutes.
Add tamarind paste and cooked dal.
Add the puree and readymade sambar masala.
Add sugar, salt and water. Let it come to a boil.
In a different pot, heat oil and add mustard seeds. When mustard seeds starts to sputter, add turmeric powder, asafoetida, red chilis and curry leaves.
Add the above tadka to sambar. Let it boil for 5 minutes on low heat. Serve hot.