Resturant Style Sambar
Ingredients
- ½ cup Toor Dal
- 1 Radish small size, cut into pieces
- 1 Carrot small size, cut into small slices
- 2 Brinjal small size, cut into small slices
- 8-10 Baby Onions
- 2 Tomato large in size, chopped
- 2 tbsp Sambar Masala
- 1 tbsp Tamarind Pulp
- 1 pibnch Asafoetida
- 2 Green Chilli
- 16-18 Curry Leaves
- 2 tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- 1 tbsp Coconut Paste
- 1 tsp Jaggery
- 2-3 tbsp Coriander Leaves fine chopped
- Salt
- 3 Dry Red Chillies
- ½ tsp Turmeric Powder
- Water
- Oil
Instructions
- Making daal: Pressure cook daal with 2 cups of water. Take at least 5-6 whistles.
- When pressure cooker cools down, open the cooker and mash the daal with ladle. Daal should be in a form of paste.
- Keep the daal aside. Now take a wide and deep pan. Pour 2 tbsp of oil in it.
- As the oil gets hot add hing, mustard seeds, 1 tsp of mustard seeds, green chilli, 8 curry leaves.
- Cook for few seconds. Now add small onions and mix well. Cook the onions for a minute.
- Stir in eggplants, carrots and radish, salt and turmeric powder and mix them well. Cook the vegetables for 2 minutes.
- Now add chopped tomatoes, give it a stir and cook the veggies again for 2 minutes. Now add 1 1/2 cup of water, sambar masala and cover the pan.
- Cook vegetables till they are soft but not mushy. Now add cooked daal, coconut, jaggery and tamarind pulp.
- Mix them well and add 2 cups of water. Let the sambar boil for at least 8-10 minutes.
- Keep stirring it after every few minutes. After 10 minutes add coriander leaves and switch off the stove and keep sambar aside.
- Now lets make tadka for sambar for this take small tadka pan and add 1 tbsp oil. Now add whole red chilli and cook the chillies till they are crisp.
- Now add mustard seeds and switch off the heat. Add curry leaves and mix everything. Add this hot tadka to sambar and boil sambar once again.
Video
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