Tasty Sambar/Kadai Sambar/Poosani Sambar!

Sambar is the most common dal curry cooked in almost every house in South India. It is served with main course rice in almost all the South Indian homes. However, no one ever beat the taste of the kadai sambar... which is served in South Indian restaurants. The aroma of the sambar , make our taste pallets to crave for more. This is one of a kind … “Kadai Sambar” , damn...this is so good in taste. 

Ingredients:

Pressure cook:

Toor dhal/red gram lentil - 1/2 cup

water- 2 cups

turmeric powder - 1/4 tsp

asafoetida - 1/8 tsp

Garlic pods - 1

Needed Items :

Tomato - 1

shallot onion- 4 to 8 (peel them but dont cut it)

Red chillies- 2

Tamarind - small ball size

cumin seeds- 1/2 tsp

cooking oil - 1 tbsp

mustard seeds-1/2 tsp

jaggery- 1 tsp (crushed)

salt - 1 tsp

sambar powder - 2 tbsp

Garnish with:

curry leaves- 1 brig

cilantro/ coriander leaves (chopped)- 1 tbsp

PREPARATION:

Wash and clean the Toor dal , soak it for 30 minutes. Pressure cook the items mentioned .

Soak the tamarind in 1 cup water for 20 minutes. Squeeze it and get the extract.

In a separate pan, heat the cooking oil and splutter the cumin seeds then add the peeled shallot onions and saute it to golden brown.

Add the cut vegetables and add tamarind extract. Cook the vegetables with sambar powder and salt.

After the vegetables get cooked , add the pressure cooked dhal . In the frying pan add ghee ,add mustard + urad dal. When the mustard crackles add curry leaves, red chillies and pour it to the dhal-veggie mixture. As it starts boiling add the little jaggery and turn off the fire.

Garnish with chopped cilantro and serve hot. It goes well with steamed rice or for Idli and Dosai!