Sambhar

As promised in the previous post, here is the recipe for sambhar.

Ingredients:

½ cup Tuvar Daal or Toor Daal (Split pigeon peas),
½ Medium Onion, Thinly Sliced,
1 Cup Total of the following Mixed Vegetables: Green Beans, Bottle Gourd, Potatoes, Drum Sticks (if you can find them in the stores in the US)
1 Medium Tomato, Cut into Small Pieces
2 Teaspoon Oil
½ Teaspoon Mustard Seeds,
½ Teaspoon Cumin Seeds,
¼ Teaspoon Fenugreek Seeds 
1/8 Teaspoon Asafoetida
2 Heaping Teaspoon Homemade Sambhar Masala
Juice from ½ lemon or ¼ teaspoon tamarind paste (we don’t use tamarind in our house, so I added lemon).

Method:
Wash the daal, and then add 2 cups of water to it. In another container add cut green beans, cubed potatoes, and cubed bottle gourd. Add very little water (1/8^th cup). Pressure cook the daal and veggies for 5 whistles. Let the pressure cooker cool down completely before opening it.  Now churn the daal and keep it aside.

Heat the oil in a pan. Once hot, add the asafoetida and mustard seeds. Once the mustard seeds start to crackle, add the cumin seeds. Cook for 10-15 seconds, and then add sliced onion.  Cook on medium flame until the onion turns translucent. Now add the tomatoes and sambhar masala powder. Mix well and cook for about 2 minutes or until the tomatoes start to soften. Now add the daal, veggies, salt and ½ cup water.  Mix well and taste for salt and pepper. Add some red pepper powder (per your taste). Cook covered for 10-12 minutes.  Turn off the stove. Add lemon juice, mix well again and serve hot with idly or dosa.

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Sambhar Masala

My mom makes sambhar masala at home. Sambhar tastes much better with this homemade masala, then the store bought one. Everytime I run out of this masala, I have to call my mom for the recipe. This time I made sure to put it up on my blog so that I can refer to it in future.

Ingredients:
1 Tablespoon Urad Daal
1 Tablespoon Mung Daal
1 Tabelspoon Chana Daal
1 Tablespoon Coriander Seeds
1 Tablespoon Cumin Seeds
7-8 Dried Red Chilies,
1 Teaspoon Methi

Method:
Add all ingredients in a non stick pan. Dry roast on slow flame for about 15 minutes or until fragrant. Turn of the stove. Let it cool down, then grind to powder. Store the powder in air tight container and use as needed.

Sambhar recipe coming soon.

Thank you for visiting my blog. I would love to hear from you. I appreciate your time to leave feedback and help me improve this blog.