Sambhar

Tarla.Dalal's picture

Mar. 19, 2014

Sambhar is a definite part of South Indian meals. Sometimes, they make it even more than once a day -- for breakfast and later for lunch or dinner. Brimful of the goodness of toovar dal and assorted vegetables, it is nutritious everyday fare and is so versatile that it can be taken with rice, idli, dosa, vada, upma, and just about any south Indian snack.

Ingredients

Toor dal 3/4 Cup (12 tbs) , washed, drained (arhar)
Drumstick 2 , cut into 3
Bottle gourd cubes 1/2 Cup (8 tbs)
Oil 2 Tablespoon
Mustard seed 1 Teaspoon
Curry leaves 7 (6
Asafoetida 2 Pinch
Chopped tomatoes 1/2 Cup (8 tbs)
Shallots 8 Small (madras onions)
Tamarind pulp 2 1/2 Tablespoon
Sambar masala 3 Tablespoon
Chili powder 2 Teaspoon
Turmeric powder 1 Pinch
Salt To Taste
Finely chopped coriander 2 Tablespoon
Water 3 3/4 Cup (60 tbs) , divided

Directions

GETTING READY

1. In pressure cooker, cook washed dal with 2 cups of water for 3 whistles. After the steam escapes, open the lid and blend the dal until smooth. Set aside.

2. In a deep non-stick pan, cook drumsticks and bottle gourd with 1 cup of water on a medium flame until the vegetables are soft.

MAKING

3. In a deep non-stick pan, heat oil, add mustard seeds, curry leaves, asafoetida and saute over medium flame for a few seconds.

4. Add tomato, mix well and cook for 1-2 minutes, while stirring occasionally.

5. Stir in cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala, chili powder, turmeric powder, and ¾ cup of water. Bring to boil and cook for 2-3 minutes.

6. Add coriander, mix well and cook over medium flame for 1 minute.

SERVING

7. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 34Calories from Fat 13

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 186 mg7.75%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet