Homemade Sambhar
Preparation Time: 30 MIN | Total: 45 MIN | Serving: 2
Ingredients
- ¾ cup moong dal (or split pigeon peas) (refer notes)
- 1 to 1 ½ tsp tamarind paste or to taste
- Coriander leaves
- salt to taste
- 5 small onions
- 1 to 2 vegetable drumsticks
- 2 to 3 Ladies finger
- 1 green chili slit (optional)
- 2 medium tomatoes
- For the masala:
- 1 tbsp. coriander seeds
- 1 tbsp. Chana dal
- 1 tsp urad dal
- ¼ to ½ tsp cumin
- ¼ to ½ tsp methi seeds
- 4 to 5 red chilies
- For the tadka:
- 2 tsp or oil
- 1 sprig curry leaves
- ½ tsp cumin (or jeera)
- ½ tsp mustard seeds
- ½ tsp methi seeds
- ½ tsp of Hing or asafoetida
- Broken Red chili
Steps
- Wash dal several times and pressure cook with 2 cups water for 2 to 4 whistles. The dal needs to be cooked till smooth. It can even be cooked in a pot. Meanwhile, dry roast the ingredients under " masala” individually. Cool these and powder. Wash and chop the veggies. Add 5 cups of water to a pot, add the chopped veggies and cook until soft. When the water turns slightly hot, transfer about ¼ cup hot water with a ladle to a separate bowl and soak tamarind in it. When the pressure goes off, mash the dal to smooth.
- When the vegetables are completely cooked, add the masala and salt. Cook for 3 to 5 minutes. Pour the tamarind pulp, filtered if you desire. Add smooth dal, mix well to blend the dal with water. Bring it to a boil. Add coriander leaves and stir. Meanwhile, heat another pan with oil, for the tadka. Add mustard cumin and methi. When they begin to sizzle, add curry leaves, broken red chili. When the leaves turn crisp, off the heat add Hing. Pour this tadka to the sambar. Stir well. Simmer for 2 to 3 minutes for the sambar to become flavorful. Serve hot.
Nutritional Facts
| Energy | 350kcal |
| Protein | 40gm |
| Carbohydrates | 25gm |
| Fats | 10gm |
