I love any type of sambhar and here is one of my favourites:Radish sambhar
Ingredients:
Tuvar Dal (Arhar,tuvaram paruppu,split pigeon pea lentil) : 3/4 cup(cooked with 4 cups water and 1/4 tsp of turmeric, in the pressure cooker till smashed, about 3 whistles)
Tamarind extract - about 1 cup from a lime sized ball soaked in warm water for half an hour
Radish - 1 medium, cut into thin discs
Ingredients:
Tuvar Dal (Arhar,tuvaram paruppu,split pigeon pea lentil) : 3/4 cup(cooked with 4 cups water and 1/4 tsp of turmeric, in the pressure cooker till smashed, about 3 whistles)
Tamarind extract - about 1 cup from a lime sized ball soaked in warm water for half an hour
Radish - 1 medium, cut into thin discs
Sambhar Powder - 2 tsp
Chilli powder - 1 tsp (optional)
Coriander(dhania)powder - 1 tsp
Onions - 1 medium sliced
Tomato - 1 medium chopped into 4-6 pieces
Coriander leaves - 1/4 cup chopped
For tempering:
Mustard seeds (rai/kadugu) : 1 tsp
Urad dal :1/2 tsp
Asafoetida powder (hing): pinch
Curry leaves : 5-6 washed
Coriander leaves
Chilli powder - 1 tsp (optional)
Coriander(dhania)powder - 1 tsp
Onions - 1 medium sliced
Tomato - 1 medium chopped into 4-6 pieces
Coriander leaves - 1/4 cup chopped
For tempering:
Mustard seeds (rai/kadugu) : 1 tsp
Urad dal :1/2 tsp
Asafoetida powder (hing): pinch
Curry leaves : 5-6 washed
Coriander leaves
Oil - 1 tbsp
Salt to taste
How i made it:
1. Heat oil in a wok or kadai, add the mustard and wait till it splutters, then add the urad dal, the hing and when the urad turns brown, add the curry leaves.
2. Add the onions and saute till soft - 2-3 minutes, then add the radish and fry for another minute till its soft and then tamarind extract diluted with 250 -300ml water, bring to boil and let simmer covered for about 15 minutes.The raw smell of tamarind should fade away.
3. Add the tomatoes, sambar powder, chilli powder, coriander powder and salt and let simmer for another 8-10 minutes.
4. Meanwhile, whisk the cooked tur dal till smooth; add to the simmering sambar and bring to boil. Simmer for another 5 minutes till the flavours come together, add the chopped coriander and remove from flame.
This can be had with idlys or dosas or just plain white rice :)
"The woods are lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep....."
--ROBERT FROST
How i made it:
1. Heat oil in a wok or kadai, add the mustard and wait till it splutters, then add the urad dal, the hing and when the urad turns brown, add the curry leaves.
2. Add the onions and saute till soft - 2-3 minutes, then add the radish and fry for another minute till its soft and then tamarind extract diluted with 250 -300ml water, bring to boil and let simmer covered for about 15 minutes.The raw smell of tamarind should fade away.
3. Add the tomatoes, sambar powder, chilli powder, coriander powder and salt and let simmer for another 8-10 minutes.
4. Meanwhile, whisk the cooked tur dal till smooth; add to the simmering sambar and bring to boil. Simmer for another 5 minutes till the flavours come together, add the chopped coriander and remove from flame.
This can be had with idlys or dosas or just plain white rice :)
"The woods are lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep....."
--ROBERT FROST
