November 19, 2014

Sambhar\Rasam\Sambhar Dal

Now technically they are different. As far as my knowledge goes, I might be wrong Rasam is more watery, Sambhar is with vegetables. But I like to mix both and create one. Also I add the vegetables only occasionally as with Idli or Dosa we like to have it plain minus the vegetables. So here goes my version of Sambhar


Ingredients

  • 1/2 Cup soaked and pressure cooked Tur Dal
  • 4-5 Red ripe tomatoes grated
  • 1-1.5 tablespoon of Jaggery
  • 3/4 inch piece of tamarind dissolved in water (If not available I replace with lemon)
  • 3-4 Cups water
  • 10-12 Curry leaves
  • 1 teaspoon turmeric powder
  • Red mirchi powder to taste
  • 1/2 teaspoon mustard (Rai) seeds
  • 1/2 teaspoon Cumin Seeds (Jeera)
  • 1 tablespoon of Rasam/Sambhar Masala powder
  • 1/2 teaspoon Aasafoetida (Hing)
  • 1-2 green chillies chopped finely
  • 1-2 whole Red chilly (Optional)
  • 1 tablespoon coriander chopped finely for garnishing
  • 1 tablespoon of Ghee
  • Salt to taste

Preparation

  1. Cook the Tur Dal to 3-4 whistles (may change as per your cooker) in a pressure cooker. The dal should be soft. 
  2. In a pan add the grated tomatoes, water, tamarind paste, Jaggery, Sambhar Masala, green chillies (Adding chillies at this stage will make it spicy, so can add later if spice level has to be less). Water consistency should be as required. If you require Rasam add more water, if Sambhar a little less.
  3. Let it boil for atleast 10-15 minutes until the raw smell of tamarind is gone. 
  4. In the meanwhile smothen the tur dal to make a semi soft kind of consistency. The Dal pieces should ideally not be there or should not be too much.
  5. Once the water has boiled enough add the dal mixture in it.
  6. In a small kadai or wok, add ghee. Once hot add hing and mustard seeds, and Jeera. Once that crackles add curry leaves and Red chilly. Add this to the dal and tomatoes mixture.
  7. Now add the turmeric, red mirchi, salt and let it boil. Once froth starts coming in switch off the gas.
  8. The taste should be a little sweet and tangy, so if required you can add jaggery or lemon accordingly. I said lemon here as this is after it gets cooked and when you are finalising it.
  9. Add the chopped corainder and serve it hot with Idli/Dosa/Medu vada or simple Rice.





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