Sambar

De Swasthi's Recipes · 45 min

Ingredientes

Preparación

1. Wash the toor dal several times until the water runs clear. Pour in 2 cups of water and pressure cook for 2 to 4 whistles, depending on your cooker. In an Instant Pot, pressure cook for 9 minutes. Without a pressure cooker, cook in a pot until soft, adding more water as needed.
2. Scrape and rinse the drumsticks, then cut them into 2-inch pieces. Peel and rinse the shallots. Dice the tomatoes and cut the okra into 1-inch pieces. Set all the vegetables aside.
3. If you are not using ready-made sambar powder, dry roast the red chilies, urad dal and chana dal until golden and crunchy. Add the coriander seeds and fry until aromatic, then transfer to a plate. Saute the methi seeds until slightly dark, then add the cumin and fry for a minute. Cool everything and grind to a fine powder.
4. Heat 1 teaspoon of oil in a pot and saute the onions for 1 minute. Add all the vegetables and saute for 2 minutes.
5. Stir in the chili powder if using, then pour in 4 cups of water.
6. When the water turns hot, ladle ¼ cup of it into a bowl. Add the tamarind and jaggery if using, and set aside to soak.
7. When the vegetables are cooked al dente, add the turmeric, sambar powder and salt. Squeeze the tamarind and pour in the tamarind water, filtering it as you pour.
8. Cook for 3 to 5 minutes. Once the pressure releases, mash the dal smooth with a masher or ladle, then stir it into the boiling sambar.
9. Adjust the salt and tamarind to taste. If it is too thick, add a little hot water. Bring to a gentle boil and stir in the coriander leaves.
10. Heat a small pan with ghee and add the mustard seeds, cumin, methi and red chilies. When they pop, add the curry leaves. Once they crisp, add the asafoetida and pour this tempering into the simmering sambar.
11. To refrigerate, portion the sambar into smaller containers, cool completely and refrigerate within two hours. It keeps for about 2 to 4 days. Reheat by bringing to a boil and making a fresh tempering.

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