Sambar is a staple of South Indian states. Though the preparation varies from one another, still they all are named the same. Pondicherry, a Union Territory of India has it’s own version of sambar & sure stands unique from all the versions. This dish is appetizing, simple to make & also gets along very well with any South Indian dishes.
Prep Time-5mins | Cook Time-45mins | Serves-3people
Adapted From:My Diverse Kitchen
Ingredients
1/2Cup toor dal
1Cup water
1Small onion chopped
2Tomatoes chopped
1Cup chopped mooli pieces
2Tbs oil
1Tsp mustard seeds
4Red chili's cut equally
1/2Tsp hing {asafetida}
1Tsp jaggery powder
6 curry leaves
2Cups water
1/4Tsp turmeric
4Garlic pods chopped1Tbs tamarind pulp {adjust as needed}
1Tsp jeera powder
1Tbs black pepper powder
Salt to taste
Garnish with coriander
Directions
- Wash dal with water & pressure cook with water for 2whistles. Switch off heat & allow cooker to cool.
- Heat a deep vessel with oil. Add mustard seeds along with garlic, red chili's & hing.
- Once the mustard starts jumping add veggies, turmeric & salt.
- Cook them with a closed lid till veggies are soft & done.
- Then add 2cups water to veggies along with dal, jaggery, curry leaves, tamarind pulp, jeera & black pepper powder.
- Mix them well & balance the flavors. {salt, black pepper & tamarind}
- Boil sambar on low heat for 10mins. Switch off heat.
- Serve warm along with rice, papad & ghee.
Note
- Use your choice of veggies.
- I din't have coriander to garnish available, so do use use it.
- You don't have to add garlic along with seasoning. You can just add it while mixing dal to veggies.
- Original recipes used minced garlic & I used chopped as my hubby is not so fan of it. Use it as needed.
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