SAMBAR – 2nd recipe

This is a recipe that I had learnt from my Dear mother-in-law, she used to prepare this and is perfect to be paired with hot steamed rice, simple veggie, pickle and papad. She used to add french beans, Ivy gourd (tendli) and potatoes. At times I make this version of sambar too, as my husband has fond memories attached to it.❤️ Thought of sharing this recipe with you all too. 😊

You tube Link:

https://youtube.com/shorts/Oum7H34iNsQ?si=NcAZg2UHKT-T8Bav

Ingredients:

· Toor dal – ¾ cup (washed & soaked well)

· Salt

For Ground masala:

· Coconut oil/ Oil – 1 tbsp

· Urad dal – 1 tsp

· Cumin seeds – ¾ tsp

· Fenugreek (Methi) seeds – ¼ tsp

· Coriander seeds – 1 tbsp

· Hing – ¼ tsp

· Curry leaves – 1 sprig

· Bedgi mirchi – 3-4

· Coconut – ½ cup

· Turmeric powder – ¼ tsp

· Water

Veggies:

· French beans - 12-15 pieces (cut it into finger size)

· Ivy gourd – 12-15 pieces (make 4 pieces of each ivy gourd length wise)

· Potato – 1 big (diced)

· Tomato – 1 big (diced)

· Tamarind – 2-3 pieces

· Jaggery – small lemon sized (as per your preference)

· Salt

· Coriander leaves for garnishing

For tadka:

· Oil/ Coconut oil - 1 tbsp

· Mustard seeds – 1 tsp

· Dry red chillies - 2 nos.

· Curry leaves – 1 sprig

· Hing – ¼ tsp

Method:

· Wash the toor dal and pressure cook with salt for 3 whistles.

· Now take a pan with oil in it, keep it on medium flame, add urad dal, cumin seeds, methi seeds, coriander seeds. Fry till it slightly turns brown, now add hing, curry leaves and bedgi mirchi. Fry for 1-2 minutes.

· Take a mixer jar with coconut, turmeric powder, above roasted ingredients and water. Grind to make a fine paste.

· Take a cooking pot add the veggies except tomatoes with little water, cover and cook.

· Once the vegetables are cooked, add tamarind, add the cooked dal, salt, and freshly ground coconut mixture. Adjust the consistency by adding water.

· Add jaggery and diced tomatoes, bring it to a boil. Let it boil for 5-6 minutes.

· Add the freshly chopped coriander leaves.

· Now take a small tempering kadai with oil in it, add mustard seeds, broken dried red chillies, curry leaves and hing. Once the mustard seeds splutter, pour this tempering on the sambar.

· Give it a good mix and cover it with a lid and turn off the flame.

· Your Sambar is ready to be served with hot steamed rice.