SAMBHAR

SAMBHAR

Sambhar is a South Indian lentil & mix vegetable soup that is eaten along with breakfast or meal as a side dish. Most people enjoy this with some hotidli, dosa, vada or with plain rice. Sambhar is one of the most popular traditional Indian dishes that is not only healthy & nutritious but also tastes delicious. Since a larger Indian population relies on lentils or dal for their protein intake. So Sambhar has a variety of mixed vegetables which are also used to make sambhar it becomes nutrient rich.

Ingredients:

1/3 cup Tuvar Dal

1/2 cup Water

For the masala:

1 tbsp oil

1/2 tsp Fenugreek

1 tbsp Cumin Seeds

1/2 tbsp Rice (Adding rice to the masala will make the masala silkier)

1/2 tbsp Chana Dal

2 small Cloves

1 small Green Cardamom

1/4 tsp Hing/Asafoetida

5-6 cloves garlic (optional)

1/2 inch Ginger (optional)

2 tbsp Coconut chopped

1 sprig Curry Leaves

3-4 small Whole Red Chili

1/2 tsp Haldi/Turmeric

1 tsp Kashmiri Red Chili Powder

1 large Onion (sliced)

1/2 tsp salt

Water as required to make paste

For the sambhar:

2 tbsp oil

1 cup Assorted Vegetables roughly chopped Bottle Gourd, carrot, beans and tomato

1 tsp salt

4 cup Water

2-3 tbsp Tamarind pulp store bought tamarind paste then use 1 tbsp

1-2 tbsp Jaggery or sugar

For the tadka:

1 tbsp oil

1 tsp Mustard Seeds

2 small Whole Red Chili

1/4 tsp Hing/Asafoetida

4-5 small Curry Leaves

Recipe:

1. Soak the tuvar dal in water for 1 hour or until they double in volume.

For the masala:

1. In a pan, heat the oil on medium flame. Add cumin seeds, methi seeds, chana dal, rice, hing, cloves, green cardamom, ginger and garlic, coconut and sprig of curry leaves. Fry for 2 minutes on medium flame until they start to pop.
2. Once the masala starts to pop, add red chili, cook for 2-3 minutes over low flame.
3. Add haldi, Kashmiri red chili, onion and salt. Cook for 2-3 minutes over low flame.
4. Once done allow the masala to cool down completely. Place the masala along with some water, in a mixer jar and blend everything to make a smooth paste. Set aside.

For the sambhar:

1. In the pressure cooker, pour oil and add green chili, mixed vegetables and salt. Cook the vegetables for 2 minutes over high heat.
2. Then add the masala, and give it a good mix. Cook for 1 minute for high flame.
3. Add the soaked tuvar dal along with the water (water is always 8 times the dal), mix well and bring it to a boil.
4. Once it comes to a rapid boil, place the lid and cook the tuvar dal over high heat for about 5 whistles, after that lower the flame and cook for further 15 minutes.
5. Once done allow the pressure cooker to naturally cool down.
6. Once cooled open the lid and again bring the sambar to a boil over high heat. And add the tamarind paste and jaggery and cook for 3-4 minutes in high heat. This will bring out the sweet, spicy and tangy flavour in the sambhar.

For the tadka:

1. In a small tadka pan, pour oil and then add the mustard seeds, allow it to crackle.
2. Then add the whole red chilies and hing, mix and finally add the curry leaves.

Add this tadka to the sambar and give it a final mix. Sambhar is ready

Serve the hot Sambhar with soft idli, dosa or vada and chutney.

**You can find my dosa and chutney recipes in another blog.

Enjoy and keep showering your love.