INGREDIENTS:Toor dal – 1/3 measuirng cup or 4 ½ tbsp
Tamarind – small gooseberry sized ball
Onion -1 (optional )
Radish - 2-3
Mustard seeds-1/4 tsp
Fenugreek seeds-1/4 tsp
Asafoetida-a pinch
Curry leaves-few
GRIND THE FOLLOWING:
Coriander seeds – 1 tbsp
Channa dal or Bengal gram – 1 ½ tsp
Red chillies - 3-4
Grated coconut -2 tbsp
Raw rice -1/4 tsp
Channa dal or Bengal gram – 1 ½ tsp
Red chillies - 3-4
Grated coconut -2 tbsp
Raw rice -1/4 tsp
Heat a tsp of oil and fry the above ingredients until dal turns golden brown. Add coconut in the end. After adding coconut, switch off the flame. Fry the coconut in the heat of the pan itself. Leave it to cool and then grind it to a smooth paste.
PRELIMINARY PROCESS:
Soak toor dal in 1 cup of water for 15 minutes.(Soaking help
the toor dal to get cooked well and also consumes less time for cooking.)
Pressure cook tur dal for 3 whistles or until soft. Mash toor dal well and keep
it aside.
Wash radish, peel the skin and cut it into round shapes.Cook
radish also along with toor dal keeping it in a small vessel along with dal as
shown in the picture above.
Soak tamarind in warm water for 15 minutes and extract its juice. Discard the pulp.
PREPARATION:
Heat 2 tsp of oil in a pan or kadai, add mustard, when it
splutters, add fenugreek, hing and curry leaves.
Add chopped onions and sauté for a few minutes. Since I have
used radish I pressure cooked along with tur dal. In case if you are using
vegetables like ladies finger, brinjal, pumpkin, drumsticks, you have to sauté
it in oil along with onions.
Then add 1 1/2 cups (approximately) of tamarind extract, turmeric powder, salt and boil until the raw flavor of the tamarind goes.
Then add the ground paste, cooked dal, cooked radish along
with a cup of water and boil for a few minutes. The sambar should neither be
too thick nor too watery, so adjust the consistency of the sambar
accordingly.
Garnish with coriander leaves
Serve it with idly,dosa,rice,ven pongal.
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