Sambaar - A popular South Indian style dal made using a lot of vegetables, spices, dried red chillies and green chillies. This flavourful Dal pairs well with Idlis, Uttapams, Dosas or just plain rice.
South Indian Cuisine includes the cuisines of the five states of India - Andhra pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. Also, the union territories of Lakshwadeep, Pondicherry and the Andaman & Nicobar Islands. The base for most of the dishes is rice, lentils, spices, coconut and tamarind which are easily available in the region. Sambaar accompanies most of the vegetarian dishes, and I like to savour a bowl or two on it's own. The flavourful dal/soup keeps you full for long.
Now, let's get Cooking...!!!
Sambaar is traditionally made with tamarind pulp, but the lack of it isn't going to stop us from making this yummilicious dish. We replaced it with some amchur powder to get the tang.
1/2 tsp Heeng
1 tsp Jeera
1 tsp Rai
1 tsp Haldi powder
1 tsp Chilli powder
1 tsp Methi dana
1 tsp Dhania Powder
2 tsp Amchur Powder
1 tsp Garam Masala
1 tbsp Sambaar Masala
1 tbsp Gud/Jaggery powder
Salt to taste
1 tbsp Refined oil
First things first, lets wash and soak the Arhar Dal, chana dal and Urad dal in three separate bowls.
Now begin by chopping up your veggies. We need chopped-onion, tomatoes,green chillies,
Once all the chopping has been done and your Dals have been soaking for about half an hour, heat 1 tbsp oil in a pressure cooker,add the jeera and rai, bring it to sizzle. Now add in dried red chillies, curry leaves, chopped onions and cook on medium flame till they become translucent.
Add in the chopped tomatoes and cook till they become tender. In goes the heeng along with methi dana, haldi, chilli and dhania powder. Let the mix roast for a minute.
Strain the excess water from the dals and add it to the mix. Stir well so that the dals and masala is well combined. Add in the amchur powder,sambaar masala and garam masala and cook for a few minutes.
Add 1 1/2 Cup of water and salt to taste and pressure cook for 3 whistles. Once cooled release the pressure and garnish with curry leaves to serve.
Make this easy peasy Sambaar bursting with flavours and serve it with dosa, idli uttapam or rice with Chutney's of your choice. We served this with some coconut, chilli chutney and hot Rava Idlis.