This is an easy sambar recipe which i used to make along with dosa/idly. You can have it with rice too. I love when my mom prepares it and will have extra dosas, slurppppp :)
Ingredients:
| Tomato | 3 (medium) |
| Small Onion(shallots) | 1 cup |
| Toor dal | 1/2 cup |
| Chilly Powder | 1&1/2 tspoon |
| Coriander Powder | 1 tspoon |
| Fenugreek Powder | 1/4 tspoon |
| Salt | to taste |
| Tamarind | 1 small gooseberry size(soak in water and extract the juice) |
| Asafoetida Powder | 1/4 tspoon |
| Sambar Powder (optional) | 1 tspoon |
To temper/Kaduvarukkal:
| Oil | 1 tspoon |
| Mustard | 1/2 tspoon |
| Dry red chilly | 2 |
| Curry leaves | 1 sprig |
Preparation:
(1) Peel the skin of onion and chop tomato into small pieces. Take toor dal, tomato pieces and onion in pressure cooker with 1&1/4 cup of water. Add turmeric powder and salt to it. Pressure cook for 5 whistles. Switch off the flame and let the pressure release.
(2) Meanwhile heat a pan and add chilly powder, coriander powder and sambar powder. In low flame saute for some 10 to 15 seconds so that the raw smell of powders will goes off completely. You can skip this step too ( add directly).
(3) Once the pressure is released open the cooker and mash the dal with the back of a spatula. Here onion and tomato will be mixed with the dal. Finely mash the dal. Now add needed salt and tamarind juice. Now add 2 cups of water to it. Mix once and make a salt test. To this add roasted spice powders. Mix well. Let it boil for another 5 minutes. Add asafoetida powder and fenugreek powder in between.
(4) Meanwhile heat oil in a pan and temper with ingredients shown under "to temper" heading. Add it to the sambar. Mix once and immediately close the vessel with a lid so that the flavor sets well. Now switch off the flame. Your tomato-onion sambar is now ready.
(2) Meanwhile heat a pan and add chilly powder, coriander powder and sambar powder. In low flame saute for some 10 to 15 seconds so that the raw smell of powders will goes off completely. You can skip this step too ( add directly).
(3) Once the pressure is released open the cooker and mash the dal with the back of a spatula. Here onion and tomato will be mixed with the dal. Finely mash the dal. Now add needed salt and tamarind juice. Now add 2 cups of water to it. Mix once and make a salt test. To this add roasted spice powders. Mix well. Let it boil for another 5 minutes. Add asafoetida powder and fenugreek powder in between.
(4) Meanwhile heat oil in a pan and temper with ingredients shown under "to temper" heading. Add it to the sambar. Mix once and immediately close the vessel with a lid so that the flavor sets well. Now switch off the flame. Your tomato-onion sambar is now ready.
Have it with your rice/dosa/idly..
Tips and variations:
- Add less tamarind juice to this sambar.
- If you want onion as whole saute it separately in little oil and add it after mashing the dal.
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