- Before we begin making sambar, it always helps to soak tamarind in water earlier. So soak 1 tablespoon tamarind in ⅓ cup hot water for 20 to 30 minutes. Once the tamarind gets soft, then squeeze the tamarind in the water itself. Discard the strained tamarind and keep the tamarind pulp aside. Rinse ½ cup tuvar dal (100 grams) a couple of times in fresh and clean water. Drain all the water and add the dal in a 2 litre pressure cooker. Also add ¼ teaspoon turmeric powder. Add 1.5 to 1.75 cups of water and mix. Cover and pressure cook dal for 7 to 8 whistles or 9 to 10 minutes on medium heat. When the dal is pressure cooking – rinse, peel and chop the vegetables. When making sambar, chop the vegetables which get cooked faster in large sizes like pumpkin, brinjals (small aubergines) okra, drumsticks etc. chopped the pumpkin in large cubes and the carrots and potatoes in small cubes. Chop the brinjals,Take 1 to 1.5 cups chopped vegetables also add 5-6 onion bulbs,tomato and potato. Sprinkle ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chilli powder and salt as per taste. Add 1.5 to 2 cups water and stir. Keep the pan on a stove top and begin to cook vegetables on a medium-low to medium flame. Add the prepared tamarind pulp to the cooked vegetables.mix well.Next add 1 to 1.5 tablespoon of sambar powder.then add the mashed dal and cook for 8-10 minutes and garnish with coriander.and serve.
Sambar
#myrecipe
By Chandana Guptha
Jan, 7th
567
Servings
4 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Tamarind
- Toor dal
- Hot water
- Turmeric powder
- Water
- Chopped vegetables (pumpkin,cucumber,carrot)
- Potato,tomato,beans
- Drum sticks
- Onion
- Kashmiri red chilli powder
- Sambar powder
- Sesame oil
- Mustard seeds
- Cumin seeds
- Coriander
- Curry leaves
- Hing
- Fenugreek seeds
- Dried red chillies
- Oil
