VEGETABLE SAMBAR RECIPE:
prep time:15 mins
cook time:30 mins
total time:45 mins
(measuring cup used, 1 cup = 250 ml)
1 cup tuvar or arhar dal/pigeon pea lentils
1 to 1.5 cups, cleaned and chopped vegetables - okra, french beans, potatoes, shallots or onions, small round brinjals, tomatoes
1 tbsp seedless tamarind/imli soaked in ½ cup water
1 to 1.5 tbsp Everyday sambar powder
½ tsp Everyday red chilli powder
½ tsp Everyday turmeric/haldi powder
a pinch of asafoetida/hing
2.5 to 3 cups water for pressure cooking the dal
2 cups water to be added later
salt as required
for the tempering (tadka/chaunk) of sambar
2-3 tbsp oil
2 to 3 dry red chillies
1 tsp mustard seeds/rai
¼ tsp fenugreek seeds/methi seeds (optional)
a pinch or two of asfoetida/hing
2 to 3 cloves garlic - crushed lightly with the peels (optional)
12 to 15 curry leaves
DIRECTION TO COOK:
first soak the tamarind in warm water for 30 mins. pick and rinse the dal in water well.
boil dal in 2.5 to 3 cups water in the pressure cooker for 8-9 whistles on medium to high flame. the dal should become soft and mushy.
once the pressure settles down on its own, remove the lid.
now add the chopped veggies, turmeric powder, red chili powder, asafoetida and salt. add 2 cup water and stir well.
pressure cook again for 1 whistle on medium to high flame. once the pressure settles down on its own, remove the lid.
add the sambar powder and tamarind pulp. if the consistency of sambar is thick, then add some water.
keep the cooker on the stove and and then simmer the sambar for 10-12 minutes on a low flame.
keep on stirring at intervals so that the dal does not stick to the bottom. switch off and keep the sambar covered.
in a small pan, heat oil. crackle the mustard seeds first.
then add the fenugreek seeds, garlic, red chilies, asafoetida and curry leaves.
fry till the garlic turns a light brown and the red chilies change color. pour the whole tempering in the steaming hot sambar. close with a lid so that the flavors infuse for about 5-6 minutes.
later stir and then serve the vegetable sambar with steamed rice or idli or dosa or medu vada.
1. For faster cooking you can soak the lentils in water for 30-45 mins before cooking them.
2. Usually the vegetables are not cooked in a pressure cooker but in another pan. But cooking the vegetables in the pressure cooker saves a lot of time and also preserves the nutrients of the vegetables.
3: You can also add about ¼ or ½ tsp garam masala powder to the sambar when you add the veggies. The use of garam masala powder gives a spicy flavour and taste to sambar.
Website designed by - Manoj Gogoi & Jabalik Khaund :: call-9864653651
Copyright © 2016-17 Sigma Spice Industries Pvt. Ltd.