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Ingredients
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1/2 cup - Tur Dhal or Musoor Dhal, A lime-size ball of tamarind soaked in 1 cup hot water; 2 -3 green chillies - slit lengthways; 2 med. size tomatoes each cut into 4-6 pcs. 1 cup chopped vegetables - (e.g. radish, Sambar Onions, Lady,s fingers), eggplant (aubergine), potato, drumstick, Sloppy Potato etc.,) Salt to taste; 1/2-teaspoon Turmeric pwd. 2 tblspoons Sambar powder; 1 small bunch of coriander leaves - chopped (to garnish)
For Seasoning: 1-1/2 tablespoons oil; 1 teaspoon mustard seeds; a few curry leaves; 2 Red chillis – broken up; 1/2 teaspoon fenugreek seeds; Asafetida – ¼ tspn
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Method
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Wash Dhal well & cook in pressure cooker with 2 cups water - Put the Cooker on heat without the stopper - once the steam starts escaping from the vent put the stopper on to the vent, lower the flame & leave to cook for 12-15 mins. Once the Dhal is cooked leave the cooker to cool down before opening - keep aside - without draining. Soak the tamarind in 1-cup hot water for 15 minutes. Squeeze the tamarind to get a nice pulp - strain & keep aside.
For Garnish-chopped coriander leaves.
Seasoning: Heat 1-1/2 tablespoons oil in a. Add the mustard seeds, asafetida powder, fenugreek seeds, broken up red chillis, and a few curry leaves. When the mustard seeds splutter, add the slit green chillies and chopped vegetables. Fry for a couple of minutes on low flame till vegetables are half cooked. Add tamarind juice, Tomaotes, salt and 1 cup of water, cover & cook tender. Add the cooked dal & water, leave it to cook for a further 5 minutes, Add to the sambar powder, mix well and cook for 2-3 minutes. More till Sambar is thick enough. Garnish with the chopped coriander leaves. Serve hot with rice. ** If using Raddish for the sambar - slice & fry an Onion, then add the other seasoning ingredients & proceed. Tips Serve with steaming hot plain cooked rice, vegetable side dish & pappads, either fried or roasted. With a good helping ghee.
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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