Hi viewers,
Sambhar is a South Indian Cusine, served along with Idli, Dosa, Upma, Dumplings and Rice.
This one pot sambhar is very easy and quick to make. Soak the dal, Tamarind for two hours. Extract the pulp of the tamarind, add sambhar powder in it along with jaggery. Follow the steps given below. Your quick sambahr is ready to serve with Idli, Dosa, Upma, Dumplings.
Ingredients:
Masoor dal or Tuvar dal 1/2 cup, soaked for two hours. Small lemon size tamarind soaked in water, Vegetables of your Choice. I used One sliced Onion and 100 gms White Pumpkin. 1/4 Tsp Turmeric Powder, A generous pinch of asafoetida, Salt, 2 Tsp Oil, 1/4 tsp each Mustard seeds, Cumin seeds and Fenugreek Seeds.
Green Chilli, Garlic Tomato Optional. If you wish add while sauteing the onion. 3Tsp Sambhar Powder. If you dont have sambhar powder, add 2 Tbsp of Dhania jeera powder and One Tbsp chilli powder. 1 tbsp jaggery or sugar.
Kashmiri Chilli Powder, Oil, Mustard seeds, Fenugreek Seeds, Cumin seeds, Asafoetida, Curry leaves for final tempering. Method:
In pressure cooker, add two tsp of oil. When it is hot, add mustard seeds, cumin seeds, fenugreek seeds. when it crackles, add asafoetida, green chilli garlic, curry leaves, onion and saute for few minutes. Add vegetables of your choice and saute. Add the soaked dal, Turmeric Powder, Salt and pressure cook for 4 whistles.
In the meantime, extract pulp of the tamarind, mix 3 tsp of sambhar powder, jaggery or sugar When the pressure is completely released, add the tamarind mixture in the pressure cooker, add water, salt as required mix well and bring to boil till the raw taste of tamarind goes off.
Put extra tadka with mustard seeds, fenugreek seeds, cumin seeds, curry leaves, asafoetida and kashmiri chilli powder. Add little water and bring to boil and add to the sambhar and serve hot.
Garnish with Chopped Coriander leaves. Go through the blog for other varieties of Sambhar.
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