Hotel Sambar

Hotel Sambar


Ingredients:

1 cup toor dal  

1/2 tsp turmeric powder

2.5 or 3 cups for water for pressure cooking


Veggies:

Cubed pumpkins - 1

1 medium sized carrot 

1 medium sized potato

1 large onion 

 Medium to large tomatoes,

Lemon sized tamarind soaked in warm water

Salt as required  


For tempering:

2 tbsp oil 

4 to 5 curry leaves

½ tsp asafoetida powder 

½ tsp mustard seeds

 Sambar masala:

4 to 5 dry red chilies 

11- 12 large curry leaves 

1/2 tbsp coriander seeds 

1 tbsp chana dal

1 tsp cumin seed

1/2 tsp pepper

¼ tsp fenugreek seeds

2 tsp oil

Step by step procedure:

Grind the sambar masala mixture by adding little water.

Soak the lemon sized tamarind in warm water for 25 to 30 mins. Squeeze the tamarind pulp. strain and keep aside. Chop all the vegetables. Quarter the onions. Peel and dice the carrots and potatoes.  

Chop the tomatoes in small pieces. In a pot, heat oil first. Add the mustard and methi (fenugreek). Let the mustard crackle and the methi turn into a brown color with nice aroma. Add quartered onions or shallots, curry leaves and asafoetida. Stir and and saute for 2 minutes.  

Add the veggies and saute for 4 to 5 minutes. Add the tomatoes, salt and continue to saute for 6 to 7 minutes more. Pour water. Then add the strained tamarind pulp and stir well. Simmer until the raw aroma of the tamarind goes away for about 8 to 9 minutes. If the vegetables are not cooked, then continue to simmer till they get cooked. Now add the ground sambar masala which we have already prepared. Add the mashed lentils. Stir and simmer sambar for about 6 to 7 minutes. Add hot water if required depending on the consistency you want. the sambar which is served in the hotels is on the thinner side.  Check the taste and add more salt if required. Garnish with coriander leaves and serve the tiffin sambar hot with rice, idli, medu vada or dosa.



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