Sambar Recipe [Small Onion]

Saambar

Ingredients for Sambar

Pigeon Peas [Tuvar Dal] – 1 cup

Turmeric powder – ¼ tsp

Tamarind – the size of lemon

Green Chilies – 2

Small Onions – ½ k g

Water – 5 cups

Salt to taste

For The Masala

Oil – 1 tbsp

Fenugreek Seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Asafoetida -- ¼ tsp

Red Chilies – 5

Few Curry Leaves

Coriander Seeds – 2 tbsp

Coconut – 2 tbsp [grated]

For The Seasoning

Oil – 1 tbsp

Red Chilies – 2 [cut into two pieces]

Mustard Seeds – 1 tsp

Curry Leaves – 1 strand

Coriander Leaves – few Sprigs

Method Of  Preparing Sambar Masala

Heat oil in a pan and fry fenugreek seeds, curry leaves, urad dal and chana dal and fry for 2 minutes. Add grated coconut and mix well. Add coriander seeds and red chilies and fry until coriander seeds will splutter.

Grind all the fried ingredients by adding little water.

Method of Preparing Sambar

Cook the pigeon peas [tuvar dal] with turmeric powder in 3 cups of water in a pressure cooker. Soak tamarind in ½ cup of water.

Cook onion and green chilies in 2 cups of water. Add salt to taste. When they are cooked, strain and pour tamarind juice and cook for 5 minutes. Add cooked pigeon peas [tuvar dal].

Add sambar masala and allow to boil for 10 minutes on low flame. Remove from the fire.

Heat oil in a pan and put red chilies, mustard seeds and curry leaves and fry for 2 minutes. Pour this seasoning to the sambar. Garnish with coriander leaves.