This is a restaurant style sambar. Instead of using sambar powder, a special spice powder is made and used in this sambar. You can either make this sambar just with onion and tomato , or you can also add some veggies like pumpkin. Please try and leave your comments.
Preparation Time: Under 30 minutes
Serves: 4 to 5 people
INGREDIENTS:
Oil - 2 table spoon
Mustard - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Moong dal - 1/2 cup
Tuvar dal - 1 tablespoon
Small Onions - 3 to 4 chopped
Big onion - 1/2 chopped
Tomato - 1 chopped
Tamarind - Gooseberry sized
Turmeric powder - 1/4 teaspoon
Coriander leaves - For garnishing
FOR MASALA PASTE:
Coriander Seeds - 1.5 table spoon
Channa dal - 1 tablespoon
Black pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Cinnamon stick - small sized
Dry red chilli - 3
Small onion - 4 no.s
Tomato - 1/2
METHOD:
1. First, soak moong dal and tuvar dal for 30 minutes. Also dissolve tamarind in 1/4 cup of water.
2. In a pan, add 2 teaspoon of oil. Add the items , mentioned in the "Masala paste " section , without including small onion and tomato. Fry the items, till nice aroma comes.
3. Switch off the stove. Allow the items to cool completely. Grind them along with raw tomato and small onion in to a thick paste.
4. Cook the soaked moong dal and tuvar dal in pressur cooker well. In a pan, add 1 table spoon of oil. Then add mustard and channa dal. Then add chopped onions and fry for few minutes.
5. Then add chopped tomatoes and fry for another few minutes. Add a pinch of turmeric powder. Add tamarind water and required salt. Allow them to cook well, till the tomatoes turn soft and mushy.
6. Now add cooked dal. Also add the masala paste which you prepared in step 3 . Add water to desired consistency and allow it to boil nicely for about 5 to 6 minutes. Stir occasionally to prevent from burning at the bottom.
7. Switch off the stove. Garnish with coriander leaves. Serve with dosa or idly or even with pongal.
Preparation Time: Under 30 minutes
Serves: 4 to 5 people
INGREDIENTS:
Oil - 2 table spoon
Mustard - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Moong dal - 1/2 cup
Tuvar dal - 1 tablespoon
Small Onions - 3 to 4 chopped
Big onion - 1/2 chopped
Tomato - 1 chopped
Tamarind - Gooseberry sized
Turmeric powder - 1/4 teaspoon
Coriander leaves - For garnishing
FOR MASALA PASTE:
Coriander Seeds - 1.5 table spoon
Channa dal - 1 tablespoon
Black pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Cinnamon stick - small sized
Dry red chilli - 3
Small onion - 4 no.s
Tomato - 1/2
METHOD:
1. First, soak moong dal and tuvar dal for 30 minutes. Also dissolve tamarind in 1/4 cup of water.
2. In a pan, add 2 teaspoon of oil. Add the items , mentioned in the "Masala paste " section , without including small onion and tomato. Fry the items, till nice aroma comes.
3. Switch off the stove. Allow the items to cool completely. Grind them along with raw tomato and small onion in to a thick paste.
4. Cook the soaked moong dal and tuvar dal in pressur cooker well. In a pan, add 1 table spoon of oil. Then add mustard and channa dal. Then add chopped onions and fry for few minutes.
5. Then add chopped tomatoes and fry for another few minutes. Add a pinch of turmeric powder. Add tamarind water and required salt. Allow them to cook well, till the tomatoes turn soft and mushy.
6. Now add cooked dal. Also add the masala paste which you prepared in step 3 . Add water to desired consistency and allow it to boil nicely for about 5 to 6 minutes. Stir occasionally to prevent from burning at the bottom.
7. Switch off the stove. Garnish with coriander leaves. Serve with dosa or idly or even with pongal.
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