Sambhar

Sambhar is lentil base curry in which lots of vegetables are added.You can choose any of the seasonal vegetable like Bottle Gourd,Carrot,Pumpkin,Brinjal,Drumstick are name of few. What makes it different from other curries is Tamarind pulp and aroma of Sambhar powder. Sambhar powder is mix of different spices which are coarsely ground.Tamarind pulp is used in the curry to give it sourness, but I have used Lemon Juice instead. All veggies are cooked with Dal and then it is tempered with Mustard seeds and Curry Leaves. Sambhar is served with Idli,Dosa,Vada or just simple white rice.

BottleGourd: 1medium size(chopped in bite size pieces)

Carrot:1 medium size(chopped in bite size pieces)

½ cup Toor dal(Pigeon pea):

¼ tsp Turmeric:

¼ tsp Red Pepper powder:

½ tsp Coriander powder:

⅛ tsp Asafetida:

Salt to taste

For Tempring

½ cup Onion: chopped

1 Tomato: medium size chopped

2 Green chili: slit lengthwise

1 tbsp Ginger chopped:

2 Garlic clove: chopped finely

2 Dry Red Chili whole:

5 ½ tbsp Sambhar powder:

Curry leaves:8-10

Lemon:1 medium size

Method:

1.Wash Dal in running water and soak it for 10 minutes.
2.Now add chopped vegetable in it and pressure cook it upto 4-5 whistle.
3.In a pan add oil, when hot enough add Mustard seed, Whole dry chili and Curry Leaves in it.
4.When start crackling add chopped Onion and Ginger.Little bit later add Chopped Garlic.
5.When Onion turns brown add chopped Tomato in it.Let it cook foe 5-6 minutes.
7.Add Sambhar powder and squeeze the lemon.Let it cook for couple of minutes.
8.Turn off the heat and add this Tadka in the pressure cooker.
9.Let it cook for 5-6 minutes so that all the flavors mix well together.
10.Garnish with Coriander leaves.Serve hot with Idli and coconut chutney.

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Sambhar