Fazee’s Home Cooking

Sambar is one of my favorites. it goes well with anything. Be it rice or chappathi or uppma or vada or idli or dosa..the list goes on and on.It is one of first recipe that i learned from my mom when i was a kid..whenever she used to be out of station, i occupied the kitchen and made sambhar and chicken gravy. My two great fans were my dad and my brother.

So lets get to the recipe:

Ingredients:

• Toor dal-1/4 cup
• Jeera/cumin seeds-1 tsp
• Garlic-3-4 pods.
• Turmeric pwd-1/2 tsp
• Mullangi/Daikon-1 medium sized one.(can be substituted with eggplant,carrot,drumsticks,green mango)
• Onion-1 medium sized
• Tomatoes-1 or 2 medium sized.(suit to ur taste)
• Oil-2 tsp
• Mustard seeds-1/2 tsp
• Asafoetida- 1/4 tsp
• Fenugreek-1/2 tsp
• Curry leaves-2 twigs
• Chilli powder-1 tbsp
• Dania powder-1tbsp.
• Salt to taste.

Preparation:

• Add about 1 and quarter cups of water to toor dal, turmeric, jeera,and garlic and pressure cook them together for about 6 whistles.if you are making it as a side for ven pongal/ idli then pressure cook for 4 whistles.
• mash it and keep it aside.
• Take a wok, add oil.
• when it is hot, sputter the mustard seeds.
• Add Fenugreek, asafoetida and curry leaves.fry them a little.
• then add Onions which are chopped(lengthwise if is for onion sambar).
• fry till they turn translucent.
• Add the vegetable of your choice.I added Mullangi/Daikon cut into semicircle shapes.
• Add tomatoes.
• add salt, chilli powder and dania powder.
• Let it cook in the juice from tomato and oil for about 5 minutes.close the wok and let it cook stirring in between.
• Add a little water and let them cook again by covering it with a lid.
• After about 10-15 minutes, add the mashed dal.(if making for Idli/Pongal don’t mash it)
• mix it and let it cook for a few more minutes. You can add more water to it and let it boil.
• Serve it hot with rice.

Sambar is very nutritious, specially if u add moong dal. you can also add 2 vegetables at a time.Happy Cooking!!