September 9, 2013

A South Indian Delicacy- A must have for all occasions

Cuisine Indian
Serves 6
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Indian
  • Serves 6
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
toor dal
3/4   cup
pearl onions(or shallots)peeled
10-12   measure
bottlegourd cubed
2   cup
sliced carrots
1/2   cup
medium tomatoes quartered
2   measure
1   pinch
tamarind paste
1   teaspoon
1   teaspoon
sambar powder
1   teaspoon
handful coriander leaves
1   measure
2   teaspoon
mustard seeds
1/2   teaspoon
cumin seeds
1/2   teaspoon
garlic cloves
3   measure
asafetida or hing
1   pinch
dry red chilis split to halves
3   measure
green chilies(as per spice level)
5-6   measure
curry leaves stem
1   measure
fresh grated coconut
2   tablespoon

1. Pressure cook dal with 2 cups of water and keep aside.

2. In a bigger pressure cooker heat the oil and temper it with mustard seeds, cumin seeds. Once they begin to splutter add garlic and curry leaves and let splutter. Add the green chili and red chili and let fry for 1/2 minute.

3. Add 4 cups of water, mashed dal, vegetable pieces, tamarind, salt, sambar powder, turmeric powder and mix well. Once it comes to a boil, adjust tanginess and salt,if you need more spice you can add red chili powder.Cover the lid and pressure cook for 3 whistles, After removing the lid add the coconut and garnish with fresh coriander leaves.Serve with rice and papadum or serve with breakfast tiffins like dosa ,idli etc.You can also add okra, eggplant, drumstick, potato, cauliflower, broccoli, beetroot etc to the sambar,they all taste fine with the lentils.