Sambar (sambaar)

Written By Lucy Pinder on Thursday, September 10, 2009 | 11:26 PM


1 cup toor dal
2 tomatoes, diced
1 onion, finely chopped
2 tbsp tamarind juice
1/2 tsp white urad dal
1 whole red chilli
1/2 tsp mustard seeds
pinch of hing
1/2 methi seeds
3 tbsp sambar masala ( Everest or MTR brand )
few curry leaves

  • Pressure cook toor dal till its tender. Set aside.
  • Heat oil in a kadai. Add mustard seeds, methi seeds, hing, urad dal, and curry leaves.
  • Once seeds starts crackling, add onions, tomato and sambar masala.
  • Fry till onions turn a little brown and add the boiled dal.
  • Add salt to taste, tamarind juice and a little water.
  • Cook with covered lid for 15-20 mins.
  • Garnish with coriander leaves.

Serving Suggestions:
Serve with dosa, idli, vadas or appams.

You can add lemon juice instead of tamarind juice.
You can also add vegetables like sambar onions, beans, drumsticks and carrots to the sambar.

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