Sambaar

Dear Readers

Today I decided to make a simple lunch. Dosa with Sambaar. So here I am sharing with you my recipe of a simple Sambaar. You can double or triple the Sambaar masala and freeze it for later use also. It freezes really well for atleast a month. So here it is, restaurant like homemade sambaar.

Ingredients:

Sambaar Masala :

Oil - 1 tbsp 
1 tbsp Cumin Seeds
½ tbsp Rice (Any rice which is used at home) 
1 tbsp Whole Coriander Seeds
½ tbsp Chana Dal
Cloves - 2 
Green Cardamom - 1
¼ tsp Hing

4-5 Whole Garlic
1/4 inch Ginger
2 tbsp Sliced Coconut
1 sprig Curry Leaves
10-12 Whole Kashmiri Red Chili
½ tsp Haldi
1 tbsp Kashmiri Red Chili Powder
1 Onion Sliced
1 tsp Salt

Roast the above ingredients for 5-6 mins and make a fine paste. This is the masala which you could make and store for later use.


Sambaar:

Washed and Soaked Tuvar Dal - 1/3 cup
2 Tbsp Oil
1/2 Tomato diced
2 Green chilies sliced
Vegetables of your choice (Drumsticks, Bottle gourd are the common choices).
1 Tbsp Soaked Tamarind
1 Tbsp Jaggery

For tempering:

1 Tsp Ghee
1 tsp Mustard Seeds
3-4 Red Chillies
Curry Leaves - 4-5

Method:

In a cooker add oil and roast the green chilies and tomato. Add in the vegetables, soaked dal and the prepared Sambaar Masala paste. Stir fry on high heat for a couple mins and add enough water to cook the dal and cook for 15 mins.

Once the cooker has let off steam completely,open the cooker and put it on heat again. Add the tamarind and jaggery. Let it come to a boil. 

Prepare the final tempering.  Heat ghee. Add the mustard seeds, red chilies and curry leaves. Temper the sambar with this just before serving.

Hope you enjoy this recipe.

Happy cooking

Ms. J