Shallot Sambar - South Indian
|For the dal|
|Toor dal||1⁄2 Cup (8 tbs), soaked (for 30 minutes and drained)|
|Turmeric powder||1⁄2 Teaspoon|
|Tomato||1 Medium, chopped|
|Water||1 1⁄2 Cup (24 tbs), divided|
|For the shallots|
|Shallot||1 Cup (16 tbs), peeled and chopped|
|For the seasoning|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Sambar powder||3⁄4 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Jaggery pieces||1 Medium (Optional)|
|Tamarind flakes||5 Medium, soaked|
|Water||1⁄4 Cup (4 tbs)|
|Cilantro||2 Tablespoon, chop|
|Curry leaves sprigs||1 Medium|
1. Soak the tamarind in ¼ cup of water for some time, set aside.
For the dal
2. In the pressure cooker pour 1 cup water and place a bowl in the center, in the bowl add the dal, ½ cup of water, turmeric powder, salt and tomato. Pressure cook until 5 whistles.
3. In the meantime extract juice from the tamarind and set aside.
For the shallots
4. In another pan pour 1 teaspoon of oil and sauté the shallots, sprinkle pinch of salt and cook until tender.
5. In the meantime mash the dal with a hand blender and add it to the cooked shallots.
6. Add tamarind juice, 1 cup of water, red chili powder, sugar, jaggery, sambar powder and bring everything to a boil.
For the seasonings
7. In another pan pour oil and add the mustard seeds, cumin seeds, asafoetida, curry leaves and cilantro. Add the seasoning to the boiling sambar.
8. Serve with rice, idli or dosa.
In case you find it difficult to peel the shallots then warm them in the microwave for 30 seconds and once they become soft you can peel the skin easily.
You can add 2 dried red chilies to the seasoning this will give added flavor to the sambar.
Calories 210 Calories from Fat 28
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.43 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 185.4 mg7.7%
Total Carbohydrates 38 g12.7%
Dietary Fiber 6.8 g27.3%
Sugars 7.2 g
Protein 10 g19.7%
Vitamin A 30.4% Vitamin C 20%
Calcium 8.8% Iron 20.4%
*Based on a 2000 Calorie diet