Sambar is one of the staple food for South Indians. Hot steamed idlies or shallow fried dosa, sambar goes very well and a best accompaniment, sure a killer breakfast combo. When i came across this quick sambar from Padhuskitchen by Padhu, i know someday would come, to try this lovely recipe. And
today tonight it is. I couldn't believe how quickly i prepared the sambar and dished out. Thanks to Padhu for sharing such a speedy recipe. Here it goes,
1/3 cup Split Moong dal
1/2 medium Yellow onion (chopped)
1 Roma Tomato (chopped)
2 Green Chillies (slit)
4 Garlic pods
1 small Tamarind ball
1/4tsp Turmeric powder
1 1/2 cup + 1/4 cup + 1 1/2 cup Water
1/2tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp Urad dal
1 pinch Asafoetida
2 Dry red Chilli (broken)
4-5 Curry Leaves
1tbsp Cilantro (chopped)
- Soak the tamarind in 1/4 cup water and extract the juice.
- Pressure cook moong dal along with onion, tomato, green chilli and turmeric powder for 3 whistles.
- Open the cooker, mash the dal well, pour the tamarind extract along with 1 1/2 cup water and bring it to a boil. (It has to be watery.)
- Add salt and the tempering. Finally garnish with cilantro.
- Serve hot with idli or dosa. Dip it, Dunk it or Drown it.
- Heat oil in a small skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, then urad dal, followed by asafoetida and curry leaves.
- Saute for 30 secs and pour the mixture into the sambar.
Sending this dish to the event Bookmarked recipes hosted by Aipi.