Sambhar is also known as Sambar, Sambaaru, Kuzhambu. This is a south Indian dish. Every household has their own recipe for sambar. Some people add vegetables in sambar. Personally I don’t like. But if you like you can add vegetables of your choice like carrots, potatoes, baingan. In this recipe I used regular red onion and slice them. But you can use small sambar onions. I cannot find those small onions where I live.
Imprimer cette page Recipe type:
Main DishNumber of serving: 2Preparation time:
20 Minute(s)Cook time:
Toovar dal (split pigeon pea) – 1/2 cup
Oil – 4 teaspoons
Turmeric powder – 1/4 teaspoon
Onion – 1 medium, sliced or small sambar onions – 8
Mustard seeds – 1/2 teaspoon
Asafoetida – a pinch
Dry red chilies – 4, broken into pieces
Green chilies – 2, slit
Curry leaves – 7-8
Tamarind paste – 1/2 teaspoon
Sambhar powder – 1 1/2 teaspoons
Cilantro – few sprigs, chopped finely
Salt – to taste
Water – 1 1/2 cups
Wash toovar dal in a running cold water until water runs clear. Add into pressure cooker with 1 1/2 cups of water, 1 teaspoon on oil and turmeric powder and cook it for 5 whistles. Let the pressure go down by itself, open the cover, whisk the dal to mash them and keep the dal aside.
Heat remaining oil in a pan on medium heat. Once hot, add mustard seeds and asafoetida. Let the mustard seeds pop. Then add curry leaves, whole dry red chilies and green chilies. Let them cook for 30 seconds.
Then add onions and mix well. Let the onions cook for 3-4 minutes. Then add salt, sambhar powder, tamarind pulp. Mix well.
Then add water and cook it till onions get cooked (about 7 minutes). Add boiled dal and simmer it for 2 minutes.
Add chopped coriander leaves and mix well. Serve hot.
If you are using whole tamarind then use a small lemon size ball. Soak it into 1/2 cup of warm water. Then remove the pulp, strain and use.