Sāmbhar masala

• Servings: 4
• Boiling dal time: 7 minutes.
• Preparation time: 7 minutes.
• Boiling vegetable time: 3 minutes.
• Cooking time: 4 minutes.
• Seasoning time: 4 minutes.
• Total time: 25 minutes.

All time favorite in south India.Now it is very popular worldwide too.This is made with minimum oil.Nice and delicious, looks very tempting. Sāmbhar with Steamed Rice makes a wholesome meal for the day.
If Sāmbhar is prepared with a mix of local vegetables i.e. snake gourd, ash gourd, pumpkin, eggplant, carrot, drum stick, beetroot etc to give an extraordinary taste and flavour.
If you want to serve Sāmbhar with rice, you have to keep vegetables just cooked.
If you want to serve with idli and dosa, you have to cook the vegetable till it is fully done.

Ingredients:

• Tuvar/Toovar dal (split pigeon pea): 1 cup
• Sāmbhar masala powder: 3 teaspoon
• Chilli powder: 1 teaspoon
• Garlic flacks: 3-4 no.
• Tamarind: 10 gm.
• Turmeric powder: half teaspoon
• Coriander leaves: 25 gm.
• Salt: 1 teaspoon (as per taste)
• Ash gourd: 200 gm.
• Beans: 2 no.
• Carrot: 1 no.
• Potato: 1 no.
• Drum stick: 1 no.
• Tomato: 2 no.
• Madras onion: 8-10 no.
• Onion: 1 no.
• Green chilli: 1 no.
• For seasoning:
• Refined oil: 1 tablespoon
• Mustard seed: half teaspoon
• Curry leaves: 1-2 twigs
• Red chilli: 1 no.
• Asafoetida: 1 pinch
• Fenugreek seed: one forth teaspoon
•  Madras Onion: 1 no.

Preparation:

1. Soak tamarind in half cup of water, keep aside.
2. Roughly chop all vegetables, keep aside.
3. Wash Tuvar dal; put green chilli, garlic and 4 cup of water into pressure cooker, boil dal in the pressure cooker on high flame.
4. Bring to full cooking pressure, reduce to low flame and cook for 3-4 minutes; allow cooker to cool and open.
5. Pulverize the dal, transfer into other container.
6. Add salt, turmeric powder, chilli powder, sambhar powder and tamarind pulp into the dal; mix properly and Keep aside.

Method:

1. Put all vegetables, a cup of water into pressure cooker; boil vegetables into pressure cooker on high flame, bring to full cooking pressure, put off the flame, allow cooker to cool( you can use microwave).
2. Add prepared dal into the boiled vegetables, mix slowly; Be careful otherwise vegetables get mashed.
3. Add coriander leaves, Boil for 3-4 minutes, so that all flavour will mix properly.

Seasoning:

1.  Take a fry pan, Put oil in it, when smoke begins to come add whole red chilli, mustard seed and fenugreek seed; sputter it for few seconds.
2. Add asafoetida and chopped onion, stir and fry till it becomes brown in colour.
3.  Add curry leaves; wait for few seconds, put off the gas.
4. Pour this seasoning on the prepared Sāmbhar, cover for few minutes.
5. Mouth watering, masala blended aromatic Sāmbhar is ready to serve with Steamed Rice, Ragi Dosa, Vada and Idli.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Sāmbhar masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.