I feel sambhar to be essential with vadas, dosas and idlis. Hot sambhar with idlis dipped into it. Whoaaa!!! Just love it.
Now, again there are many ways to prepare sambhar but if you are in a hurry then this sambhar recipe will come as a rescue. Also it always turns out super yummy. Check out my Kerela style sambhar recipe which requires some extra time but that’s worth it.
I remember once my aunt in law was at my home and that day I had prepared idli and sambhar. When she tasted it she told me “Arti, it just tastes like as we eat in restaurants.” I was so elated.
Let us start cooking!!!
Ingredients:
Tuvar or Arhar dal/Pigeon pea lentils: 1 cup washed and soaked in water for 1 hour
Vegetables (okra or Ladyfinger, french beans, potatoes, shallots or onions, tomatoes): 1 – 1 ½ cups chopped into chunks
Ghee: 2 tbsp
Mustard Seeds: 1 tsp
Cumin Seeds: 1 tsp
Fenugreek Seeds: ½ tsp (you can use powdered form also)
Dried red chillies: 2-3
Asafetida: a pinch
Garlic: 2-3 cloves (crushed lightly with the peels - (optional))
Curry leaves: 14 - 15
Tamarind/Imli: 1 tbsp soaked in ½ cup warm water
Sambar powder: 1 – 1 ½ tbsp
Red chilli powder: ½ tsp
Turmeric powder: ½ tsp
Water: 5 cups
Salt as per taste
Method:
1. Pressure cook the dal with 2 ½ to 3 cups of water for 5-6 whistles, 1 on high and the remaining on low. Let the pressure settle down. You will find that the dal has become mushy and soft.
2. Now to it add the chopped vegetables, turmeric powder, red chili powder and salt. Add the remaining water and stir well. And pressure cook for one more whistle.
3. Meanwhile strain the tamarind pulp.
4. After the pressure releases add sambar powder and tamarind pulp.
5. Check the consistency of the sambar. If you feel it to be a little thick add some water.
6. Now simmer the sambar for 10-12 minutes on low flame, stirring occasionally. Keep it covered.
7. To prepare the tadka, heat ghee in a small pan. Add asafetida and mustard seeds. Let the seeds splutter.
8. Then add cumin seeds and fenugreek seeds. Fry for a few seconds.
9. Add garlic, red chillies and curry leaves. Fry till the raw smell of garlic goes off.
10. Now pour this tadka in sambar and cover it for few minutes. Afterwards stir it well.
11. Serve hot with idli, dosa or any item of your choice.
Tips:
1. You can skip adding veggies as per your choice.
See you soon with a new recipe till then Happy Cooking!!!
Now, again there are many ways to prepare sambhar but if you are in a hurry then this sambhar recipe will come as a rescue. Also it always turns out super yummy. Check out my Kerela style sambhar recipe which requires some extra time but that’s worth it.
I remember once my aunt in law was at my home and that day I had prepared idli and sambhar. When she tasted it she told me “Arti, it just tastes like as we eat in restaurants.” I was so elated.
Ingredients:
Tuvar or Arhar dal/Pigeon pea lentils: 1 cup washed and soaked in water for 1 hour
Vegetables (okra or Ladyfinger, french beans, potatoes, shallots or onions, tomatoes): 1 – 1 ½ cups chopped into chunks
Ghee: 2 tbsp
Mustard Seeds: 1 tsp
Cumin Seeds: 1 tsp
Fenugreek Seeds: ½ tsp (you can use powdered form also)
Dried red chillies: 2-3
Asafetida: a pinch
Garlic: 2-3 cloves (crushed lightly with the peels - (optional))
Curry leaves: 14 - 15
Tamarind/Imli: 1 tbsp soaked in ½ cup warm water
Sambar powder: 1 – 1 ½ tbsp
Red chilli powder: ½ tsp
Turmeric powder: ½ tsp
Water: 5 cups
Salt as per taste
Method:
1. Pressure cook the dal with 2 ½ to 3 cups of water for 5-6 whistles, 1 on high and the remaining on low. Let the pressure settle down. You will find that the dal has become mushy and soft.
2. Now to it add the chopped vegetables, turmeric powder, red chili powder and salt. Add the remaining water and stir well. And pressure cook for one more whistle.
3. Meanwhile strain the tamarind pulp.
4. After the pressure releases add sambar powder and tamarind pulp.
5. Check the consistency of the sambar. If you feel it to be a little thick add some water.
6. Now simmer the sambar for 10-12 minutes on low flame, stirring occasionally. Keep it covered.
7. To prepare the tadka, heat ghee in a small pan. Add asafetida and mustard seeds. Let the seeds splutter.
8. Then add cumin seeds and fenugreek seeds. Fry for a few seconds.
9. Add garlic, red chillies and curry leaves. Fry till the raw smell of garlic goes off.
10. Now pour this tadka in sambar and cover it for few minutes. Afterwards stir it well.
11. Serve hot with idli, dosa or any item of your choice.
Tips:
1. You can skip adding veggies as per your choice.
See you soon with a new recipe till then Happy Cooking!!!
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