Adirey foods
About the Recipe
Ingredients
INGREDIENTS (1 CUP = 240ML )
¾ cup toor dal
2 cups water to cook dal
1 to 2 tablespoon tamarind paste as needed
1 tablespoon jaggery(optional)
¾ tablespoon salt(adjust to taste)
¼ teaspoon turmeric
½ to ¾ teaspoon red chilli powder
¼ cup coriander leaves chopped Vegetables 1 medium onion diced(or 12 to 15 shallots) (150 grams)
1 large tomato(100 grams)
1 medium carrot diced(optional)
1 to 2 vegetable drumsticks 1 Green Chilli To Temper (Tadka) 1 tablespoon ghee or oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
⅛ teaspoon asafoetida (hing)
1 to 2 dried red chili For Sambar Powder tablespoon coriander seeds
1 tablespoon chana dal(skinned split bengal gram)
1 teaspoon urad dal(skinned split black gram)
¼ to ½ teaspoon methi seeds(fenugreek seeds)
½ teaspoon cumin seeds (jeera)
4 to 5 dried red chilies
Preparation
Preparation 1. Wash toor dal a few times in cooker or pot until the water runs clear.
2. Pour 2 cups water & pressure cook for 2 to 4 Whistles. If cooking in Instant pot, press the pressure cook button & set the timer for 9mins. If you do not have a pressure cooker, it can be cooked in a pot until soft adding more water as needed.
3. Rinse all the veggies. Scrape the drumsticks lightly & rinse. Chop them to 2 inch
pieces. Peel the shallots as well & rinse.
4. Dice tomatoes and keep them aside Make Sambar Powder - Skip this if you have the powder 1. While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and
chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to
a plate.
2. Next add methi seeds and saute until slightly dark. Then add cumin, fry for a minute.
Cool these and powder finely in a spice jar How to Make Sambar 1. Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2
mins. This saute step can be skipped but sometimes onions, tomatoes and chilli
powder don't smell good when boiled without sautéing.
2. Stir in the chilli powder (optional) and pour 4 to 5 cups of water. [Use 4 cups is using
only toor dal and 5 cups if using some moong dal as well.]
3. When the water turns hot, take ¼ cup hot water with a ladle to a bowl. Add tamarind
& jaggery (optional). Set aside to soak. 4. When the veggies are cooked, add turmeric, sambar powder & salt.
Squeeze the tamarind and pour the tamarind water. I prefer to filter the tamarind
water while pouring.
5. Cook for 3 to 5 minutes. When the pressure releases, mash the dal to smooth with a
masher or ladle.
6. Stir it to the boiling sambar. Adjust salt and tamarind if needed. Bring it to a gentle
boil and add coriander leaves. Temper 1. Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the
spices pop, add curry leaves.
2. The leaves will turn crisp, then add hing & pour this to the simmering sambar.
3. Serve sambar with rice, idli, vada or dosa.