Authentic South Indian Sambhar one version – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- vegetables of choice – Generally, onions(red pearl) or okra or pumkin, zuchchini, mixed vegetables etc.
- 1 tablespoon Chana dal
- 1 tablespoon coriander seeds (Dhania seeds)
- red chillies or dry red pepper flakes – to taste
- 7-8 curry leaves
- 1/2 teaspoon fenugreek seeds (methi seeds)
- 1 pinch (a few shakes from the container) asafoetida( Hing)
- 1/2 cup, shredded, unsweetened coconut
- one 2-3″ chunk soft/firm/extrafirm tofu, optional
- tamarind – 1 lime sized ball(pulp) or 2 teaspoon paste
- 1/4 teaspoon turmeric powder
- 1/2 cup Toor dal
- 1 teaspoon vegan brown sugar/sweetene
- 1 teaspoon oil
- 1 teaspoon vegan mustard seeds, black
- 1 tsp, split, white Urad dal
- cilantro to garnish
- salt- to taste
Directions:
Boil toor dal in water, with a pinch of turmeric. If you
have a pressure cooker, now”s the time to use it. Boil it
till it can be mashed. Mash it partially and keep aside.
Toast chana dal, coriander seeds in a dry pan. After the dal
becomes golden brown, add the red pepper, fenugreek seeds,
curry leaves and hing. Fry till they get toasted and
aromatic. Coconut can also be toasted slightly to bring out
the aroma. Don”t let it brown. Grind along with coconut and
tofu.
Cut veggies into 1″x1″ pieces. In case of okra, cut into 1”
chunks. Regular onion can also be used halved and sliced.
In a dutch oven, fry the onion/okra (other vegetables do not
require this step) for a few minutes. Add some water and
turmeric. Bring to boil.
If using tamarind pulp, soak in hot water for a few minutes
and squeeze out the pulp and strain into the boiling water.
If using paste, it can be directly dissolved in the boiling
water.
Let it boil till it reduces by half. Then add the coconut
ground with spices and let it boil again. Then, add the
cooked toor dal and salt and vegan sugar. Bring it to boil and
take off the heat.
In a small pan, heat a tsp of oil. Add mustard seeds and
urad dal. After it splutters, turn off the heat add some
torn curry leaves. Add this to the sambhar. Garnish with
chopped cilantro. Yummy Sambhar ready!
May seem like some work, but it”s worth every bit of effort.
All ingredients can be found in an Indian grocery store.
Serves: 4
Preparation time: 30 mts
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