Sambhar Recipe

Dear Readers

Hope you all are doing good. As promised here is the sambhar recipe. This sambhar can be served with idli, vada, dosa, mysore bonda or even plain rice. If we make it in little more quantity we will be tension free till evening as it can also be served with plain rice accompanied with some fried items like bhindi/ lady finger, potato or even with papad and pickle.

The recipe which I follow takes a little extra effort and might be different from what you might have known till date. But, trust me my sambhar is appreciated alot, Alhumdulillah. And the extra effort pays off when you will also receive appreciation from your family and friends.

Here we begin.

Ingredients for Sambhar:
Tuwar daal (#1) - 1 cup
Onion - 1 (small / medium sized)
Tomatoes - 4-5 (depending on the size)
Imli/ Tamarind - a few leaves
Haldi / Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 2 teaspoon
Salt  - According to taste
Sugar - 1/2 teaspoon
Sambhar Masala Powder - 2 teaspoon
Curry leaves - 3-4 sticks
Coriander - 1 bunch

Method : 
Soak daal and tamarind as we require the pulp.Soaking daal before hand makes it easy cook as it takes less time and whistles to cook. And remember the water used for soaking can also be used for cooking. Hence soak it in cooking or fresh water.
Wash and soak daal,  we can even soak
it overnight as it takes less time to cook

 Once the daal is soaked put it in pressure cooker with some water and cook it for 3-4 whistles.

After 3-4 whistles the daal
is not completely cooked.

At this stage we add onions and tomatoes along with turmeric and chilli powder and some salt and allow 3-4 whistles more by adding some more water.
Now you can see the daal,
 onions and tomatoes are.
all cooked.
With the help of a daal ghotni/ butter churner finely grind all the ingredients. Once grounded we can add vegetables like brinjal, carrots, cucumber. Since my husband likes it plain, I do not add any veggies but if you desire you can add them and since these veggies do not require much time to cook, you can simply  boil them with tamarind pulp also.
Once done with adding the veggies now we need to add the tamarind pulp and also the sambhar powder and 1/4 spoon of castor sugar and curry leaves and bring it to a boil.

While boiling all the aromas of curry leaves, sambhar powder fill in your house. We add castor sugar to avoid the sourness of tamarind pulp. You can notice the change of color once it begins to boil.

After boiling you can simply have it plain or   
can tamper it with some zeera (cumin), rai (mustard) and sookhi lal mirch

 Now your sambhar is ready to serve. Garnish it with fresh coriander leaves and it smells even better.

In some parts of India people enjoy it drinking as a soup. And trust me it really tastes better and even children can be fed without any fear or hesitation. After all its a flavored lentils soup.
Hope you will enjoy the sambhar as much as I do.

Until my next post do try this and post me your valuable comments.