Please give me the recipe of sambar dal?!
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see note)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like green beans, chopped carrot
Directions:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
Answers: 1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see note)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like green beans, chopped carrot
Directions:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
*Kerella Style Sambar Dal
SAMBAR- Serves 10
Ingredients
Sambar Dal 1/4 Kg
Potato 2 peeled and cut into pieces
Large Onion 3 cut into pieces
Brinjal 2 small diced
Ladies finger 3 diced
Cucumber 1/2 Kg diced
Drumstick 2 cut into pieces
Carrot 2 diced
Tomato 3 cut into pieces
Coriander powder 2 tsp
Chilly powder 3 tsp
Turmeric powder 1/4 tsp
Asafoetida powder 1/4 tsp
Fenugreek powder 1/2 tsp
Oil 2 tsp
Mustard seeds 1/2 tsp
Curry leaves 2 sprigs
Coriander leaves 2 sprigs
Tamarind small piece
Method
First make tamarind water by putting a small piece of tamarind in 1/2 cup water and mix well using hands and keep aside.
Cook the sambar dal for 5 mts in a cooker and keep it aside. Then cook the diced vegetables with salt , tamarind water, 4 cup water for 1 mt. Mix the cooked dal and vegetables together with water as desired. Then add coriander powder, chilly powder, turmeric powder, Asafotide powder and fenugreek powder and heat it.
Heat oil in a pan.Poppy the mustard seeds add curry leaves then add cooked dal and vegetables.Serve it hot after adding Coriander leaves.
*Sambhar(annother Style)
Arahar/Toor Dal 1 cup, washed and soaked in water for 1/2 hour.
Carrot 1/2, chopped thin 1 inch size
Green chili 5, chopped
Okra (Ladies fingers, bhindi) 5, chopped thin 1 inch size
Egg plant (Baingan) baby , tubular type 3 small size, chopped thin 1 inch size
Tomato 1, chopped
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves (curry patta) 8-10
Lemon/Lime juice 1 tsp
Tamarind (imli) 1 tsp soaked in water and crushed
Water 4-5 cups
Spices
Salt to taste
Red chili powder 1 tsp
Coriander powder 1 tsp
Cummin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafoateda) powder 1/8 tsp
Mustered seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Canola oil 3 tsp
Take dal in a pressure cooker and add 2 cups water and 1 tsp salt. Cook for about 8-10 minutes after the pressure is reached.
Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a grinder to make powder.
In a deep skillet take 2 tspn oil and put on medium heat. When the oil gets hot, first add cummin seeds. When the seeds pops up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and mix well.
*The typical flavour of sambhar will come from methi powder.
ENJOY :-)