A delicious sambar, goes well with Idli / Dosa / Rice / Variety rice …
For the dal :
1/2 cup ( 100 g ) tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity)
300 ml water
1 teaspoon oil
½ teaspoon turmeric powder
For the Dal:
Wash and clean tur dal.
In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, for 20 minutes. Water level should be 1 - inch above dal ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes. Allow the pressure cooker to cool naturally.
Open the lid. Gently mash cooked dal. It should be smooth in consistency.
Other ingredients for sambar:
1 teaspoon oil
10 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani / sambar venkayam in Tamil ) or 1 big onion (wash and cut into cubes)
5 okra (bhindi / vendakka), cut into 1/2 - inch pieces
1 small baingan (vazhuthananga / egg plant), cut into 1/2 - inch pieces
1 big size tomato or 2 small tomatoes, cut into cubes
2 cups water
3/4 teaspoon salt ( or to taste)
1 tablespoon tamarind juice (or 1 teaspoon thick tamarind paste)
2 1/4 teaspoon 777 brand Madras Sambar Powder/ Eastern / Melam / MTR Sambar powder / homemade sambar powder ( 21/4 to 2 1/2 teaspoon homemade sambar powder if using ) - Dilute sambar powder in 2 tablespoon water and keep aside.
For the sambar :
Heat 1 teaspoon oil in a pan on medium heat. Add small onion or normal onion and fry on a low heat until light pink color.
Add cubed okra, baingan and tomato. Fry on a low heat for 5 minutes.
Add water up to the level of vegetables.
Add tamarind juice or paste and salt to taste. Mix all the ingredients well.
Cover with lid and cook on a medium heat for 10 - 12 minutes until vegetables half done.
Now add smooth dal and diluted sambar powder and boil again for 10 - 12 minutes on a low heat to medium heat till done. You can find a slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens (Sprinkle 1/4 teaspoon hing if required).
For the seasoning :
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves (6 nos)
1 red chilli, halved
1 teaspoon chopped coriander leaves
For seasoning :
Heat oil in a pan . Add mustard seeds. When they start crackle, add curry leaves and halved red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar.Garnish with chopped coriander leaves (optional). Serve with Idli / Dosa / Pongal / Rice ....
Here's the recipe of Homemade Sambar Powder