Sambar

Sambar is a vegetable stew based on a broth made with tamarind and toor dal.
It is very popular dish in southern regions of India.
Each state in south India prepares it with a typical variation,adapted to its taste and environment.

I have made it in large quantity (large bowl),so half the recipe if required.
Ingredients:
Toor or arhar dal-1 and 1/4 cup -soaked in water for 1/2 hour,
Salt to taste,
Tamarind-2 inch seedless or the size of a pingpong ball-soaked in water for few hours-keep some juice aside for adjustment (2 tsp),
Onion-1-chunks,
Tomato-1-chunks,
 Vegetables-
Carrot-1-chunks,
Radish-1-chunks,
Red pumpkin-250gms-peeled and cut into chunks,
Green long beans-200gms-ends chopped and cut into 1 inch,
Round brinjal- half-cut into chunks,
Green chilli-3,
Green coriander leaves- small bunch,
Curry patha or leaves-1 spring,
Sambar masala-Madras sambar masala -777,you can use any brand sambar masala-2 tbsp,
( sambar masala can be made at home,but I do not have the recipe right now)
Curry patha-few springs,
Hing or asafede-a pinch,
Methi or fenugreek seeds-1/4 tsp,
Mustard seeds-1 tsp,
Cumin seeds-1/2 tsp,
Fresh coconut grated-2 tbsp,
Whole red chilli-1,
Oil-3 tsp,
Water for dal.

Note-You can use potatoes,ladyfinger or drumsticks too.
Sambar is had with dosa,idli,utapam or rice.
Since dosa,idli,uthappam is a breakfast dish and onion chutney or coconut chutney completes the meal,so it too much of work in the morning.To save time, make chutney and boil the dal in advance.

Method:
Put the cooker on high heat .
Add dal with 1 tsp of salt and 2 cups of water.

Let the cooker give 2 whistles and then lower the heat for 3 minutes.
Once the cooker has cooled down,mix the dal with a ladle.
Close gas.

Heat kadhai,add 3 tsp of oil.
Sprinkle hing,and then add mustard seeds,methi seeds,jeera seeds and whole red chilli.

As the mustard seeds crackle,add curry leaves and onions.

Stir fry the onions only for few seconds so that they are soft.
Raise the heat and saute the vegetables for a minute.

Add coconut,green chillies and tomatoes.Mix.

Add 2 tbsp of sambar masala and salt.

Stir fry a minute and then add the squeezed tamarind water and 1/2 cup water.

As the sauce starts to boil,lower the heat and put a lid on and let it simmer for 10 minutes.
The vegetable will be cooked in ten minutes but will not be mushy.

Pour the dal over the vegetables.Mix and add 1 and a half cup of water.

Raise the heat and mix the dal.
Sprinkle green coriander leaves.

As the sambar starts to boil,lower the heat and let it cook in simmer for 15 to 20 minutes.

Stir twice in between so that the dal does not stick at the bottom.
Taste salt and tanginess of the tamarind and adjust accordingly.
It is said that at many south indian homes,at this point they leave the dal to simmer for a long time( 1/2 hr to 40 minutes).
You can adjust the thickness of sambar according to your liking.Some like thick and some like thin sambar.
Close gas.

Serve and enjoy this tasty tangy dal with dosa,idli,uthappam or rice.

Dal gosht

 

Thanks Nazia for the recipe:)
Got this recipe from my old recipe diary  in which Vasudha had written down few recipes she liked,so that we could make it at home!
She loved and enjoyed the food at special Id luncheon at Nazia`s place!
The only difference in look is that my dal is not mashed!

Ingredients:
Chana dal or gram dal-1 and 1/4 cup or 1 and 1/2 katori (soaked )
Meat or gosht-250 gms,
Onion-1 chopped,
Onion-1 ground,
Pepper corn whole-1 tsp,
Cumin seeds-1 tsp,
Big cardamom-4,
Ginger paste or shredded-2 tsp,
Garlic paste-3 tsp,
Red chilli pwd-1 tsp,
Turmeric pwd-1/2 tsp,
Coriander pwd-3 tsp,
Tomato-1-chopped,
Oil or ghee-2 tbsp,
For garnish-ginger juliennes,green coriander leaves and few drops of lemon juice.

Method:
Soak the dal late evening and put in the fridge overnight or 4 to 5 hours day time.

Pressure cook the dal with salt and 1 and 1/2 cup of water.

Put the cooker in high heat and let it give 4 whisles.

Close gas.
Put kadhai on gas and pour 2 tbsp of oil.
As oil heats up add the pepper corn,big cardamom and cumin seeds.

As the spices change colour add the sliced onions and stir fry till they are light brown in colour.

Add the meat pieces and stir fry them until you see brown spots on them.

Add ginger garlic paste and bhunno till the rawness of the garlic is no more.

Add coriander pwd,turmeric pwd,red chilli pwd and bhunno on low to medium heat for few minutes.

Add the onion paste and salt, bhunno for few more minutes.

Add the chopped tomatoes and cover for a minute to soften it.

Transfer the boiled dal to a bowl.
In the same cooker,transfer the meat from the kadhai.

Pour 1 cup of water in the kadhai and warm it.

Pour the warm water in the cooker and close lid. 
Put on high heat.
As it gives out 1 whisle,lower the heat and let it simmer for 20 minutes or till meat is tender.

Check!

Once the meat is tender,add the cooked dal.

Mix.

Put the cooker on heat again add 1/2 tsp of garam masala.

Taste salt and cover the cooker with a steel plate.
Let it simmer for 5 minutes.

Close gas.
Take out in a bowl and garnish with ginger juiliennes,green coriander leaves and few drops of lemon juice( optional).
Enjoy dal gosht with paratha,roti or jeera pulao.

Panchmel dal

This is a tasty pakistani dal recipe!
The use of mint,ginger and fennel pwd gives a dal a nice flavour!

Ingredients:
Chana dal or chickpea dal-1 cup,

Arhar or toor dal- 2 tbsp,
Masoor dal or red lentil- 2tbsp,
Dhuli urad dal or white lentil- 2tbsp,
Dhuli moong dal or green lentil- 2 tbsp,
Tomato- 2-chopped,
Red chilli pwd-1/2 tsp or according to taste,
Fennel pwd-1 tsp- divided,
Shredded ginger -1 tsp,
Garlic paste-1 tsp,
Turmeric pwd- 1/2 tsp,
Ghee -1 tsp for dal and 1 tsp for tempering,
Salt to taste,
Warm water-2 cups,
Garam masala pwd- 1/2 tsp,
Green chiili-1- chopped,
Mint or pudina leaves- a handful,
Ginger julienne-2 inch-sliced into juliennes,
Red whole chilli- 2,
Cumin seeds- 1 tsp,
Hing or asafoetida- a pinch,
Onion 1/4- cut into small pieces or sliced.

Method-
Wash and soak the dal in warm water for 1/2 hour.

Once soaked,put the  strained dal in the cooker and discard the water.

Add chopped tomatoes,ginger garlic paste,red chilli pwd,turmeric pwd,1/2 tsp fennel pwd,salt and 1 tsp of ghee.

Add 2 cups of warm water.

Stir and close the lid.
Put the heat to high and let it cook till it gives out 4 whistles.
Close gas and leave it some time for the lid to open.

Once you open the lid,do not stir too much,just once or twice.

Add chopped green chilli,chopped mint leaves,garam masala pwd,fennel pwd-1/2 tsp and half of ginger juliennes.

Taste and adjust salt.
Stir once and let it come to boil,then lower the heat for a minute,then close gas.

 Pour the dal in your serving dish.
The mint should not be cooked too much as it will turn black.
Pour the dal into your serving bowl.

Tempering:
Heat ghee in a small pan.
As ghee heats,add cumin seeds and whole red chilli.

As cumin begins to roast,add a pinch of hing and then add the chopped onions and the left over ginger juliennes.

Cook on low heat and as the onions are lightly brown,close gas.

Pour the tempering over the dal and serve.

This is a quick recipe dal and goes very well with roti and any vegetarian or non veg dish.
This is a side dish and serves 6 to 7.