This was the first recipe I tried for Sambhar and I love the recipe primarily because it turns out like the sambhar in the Bangalore restaurants.
I got it from the following website:
http://cookingmarvel.in/south/sambar.html
I got it from the following website:
http://cookingmarvel.in/south/sambar.html
INGREDIENTS
|
Arhar Dal
|
300 gms
|
Dry red chilly (sabut)
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4
|
|
Onion (roughly chopped)
|
3
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Kari Patta
|
6-7
|
|
Tomato (roughly chopped)
|
250 gms
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Asafetida (heeng)
|
A pinch
|
|
Ghiya (roughly chopped)
|
Kg
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Red chilly powder
|
1 tsp
|
|
Fresh coconut (grated)
|
1 cup
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Sugar
|
1 tsp
|
|
Tamarind Water
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1 cup
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Haldi
|
tsp
|
|
4 tsp
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Coriander leaves (finely chopped)
|
A few
|
|
|
Mustard Seeds (moti)
|
1 tsp
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Oil for Tadka
|
1 tbsp
|
* You may buy Sambar Masala from the market
or click the above link for excellent homemade masala.
METHOD
Heat the pressure cooker. Roast the dal
to golden brown color without using oil. Soak it in water for one hour. Add onion,
tomato and ghiya to it. Add Haldi and salt to taste. Cook it in pressure
cooker. After one whistle, simmer it for 10 minutes. Switch off the gas. Add sambar masala, grated coconut and
chopped coriander to the Tamarind water. Put it into sambar. Prepare tadka
by heating oil in a small karahi. Add heeng, mustard seed, red chilly (dry),
kari patta, sugar, red chilly powder and little water. Add this also to sambar. Boil this
preparation in cooker/pateela for 5-10 minutes. Serve hot.
NOTE
Prepare Tamarind Water by soaking tamarind (imli) in water for 1
hour. Then mash it and strain it.
Serves:
about 15 adults
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