Categories: sambar/curry/Huli

Ingredients

• Toor dal – 1/3 measuirng cup or 4 1/2 tbsp
• Tamarind – small gooseberry size
• Onion -1 (optional )
• Radish - 2-3
• For the grinding
• Coriander seeds – 1 tbsp
• Channa dal or Bengal gram – 1 1/2 tsp
• Red chillies - 3
• Coconut -2 tbsp
• Raw rice -1/4 tsp
• Heat a tsp of oil and fry the above ingredients and grind it to a smooth paste.
• For the seasoning
• Mustard – 1/4 tsp
• Fenugreek – 1/4 tsp
• Asafoetida – a pinch
• Curry leaves – little

Directions

1. Before starting, soak toor dal in 1 cup of water for 10 minutes. This is done, so that toor dal gets cooked well and also takes less time for cooking.

2. Soak tamarind in warm water.

3. Wash radish, peel the skin and cut it into round shapes.

4. Method

5. Pressure cook toor dal till soft. Cook radish also along with it, keeping it in a small vessel. Mash toor dal well.

6. Heat 2 tsp of oil in a pan or kadai, add mustard, when it splutters, add the other ingredients for seasoning.

7. Add onion and sauté for a few minutes. Since I have used radish I pressure cooked along with toor dal. In case if you are using vegetables like ladies finger, brinjal, pumpkin, drumsticks, you have to sauté it in oil along with onion.

8. Then add 2 cups of tamarind extract. Add turmeric powder, salt and boil till the raw flavour goes.

9. Then add the grounded paste, cooked dal along with a cup of water and bring it to boil.

10. Garnish with coriander leaves.

11. Some of the vegetables used for preparing sambar – brinjal, chow –chow, turnip, ladies finger, drumstick, capsicum, carrot, potato,pearl onion and even mixed veggies like carrot, beans, potato.

12. Greens like drumstick leaves, ponnaganni leaves can be used to prepare sambar.

13. Seeds like butter beans, soya, mochai, double beans can also be used. If using dried ones, soak it for 6-7 hours and pressure cook with salt needed.

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