South Indian Style Sambhar Recipe
Ingredients:
- 1 cup toor dal (pigeon peas)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1-2 green chilies, slit
- 1-2 medium carrots, chopped
- 1 small potato, cubed
- 1/2 cup drumsticks (or other veggies like squash, beans, etc.)
- 1 tablespoon sambhar powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon tamarind paste (or to taste)
- 2-3 cups water
- Salt, to taste
- Fresh coriander leaves, chopped for garnish
For Tempering:
- 2 tablespoons oil (preferably coconut or vegetable oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- A pinch of asafetida (Hing)
- A few curry leaves
Instructions:
1. Cook the Dal:
- Rinse the toor dal thoroughly and cook it in a pressure cooker with 2 cups of water for about 3-4 whistles or until soft. Once cooked, mash it gently and set aside.
2. Prepare the Vegetables:
- In a large pot, heat a bit of oil and add chopped onions. Sauté until they become translucent.
- Add chopped tomatoes and green chilies; cook until the tomatoes are soft.
- Stir in the chopped vegetables (carrots, potatoes, drumsticks, etc.) and sauté for a few minutes.
Also Read: The Authentic South Indian Dosa Recipe
3. Combine:
- Add the turmeric powder and sambhar powder, stirring well to coat the vegetables.
- Pour in the cooked toor dal and additional water to achieve the desired consistency. Mix well.
4. Tamarind and Seasoning:
- Add tamarind paste and salt to taste. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, allowing the flavors to meld together.
5. Temper the Sambhar:
- In a small pan, heat oil for tempering. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, asafetida, and curry leaves. Sauté briefly until fragrant.
- Pour the tempering over the simmering sambhar.
6. Garnish and Serve:
- Once done, check the seasoning and adjust salt or tamarind as needed. Garnish with fresh coriander leaves.
- Serve hot with steamed rice, dosa, or idli.
Enjoy your delicious homemade sambhar!
No comments:
Post a Comment