Sambhar is a South Indian delicacy. It is eaten with idli, dosa , vada and rice. It is an everyday dish in South Indian household. Sambhar recipe usually calls for bottle gourd but this is my version of sambhar with zucchini.
🍽 S E R V I N G S
4 Servings
⏰ T I M E
prep time - 20 minutes
cook time - 20 minutes
total time - 40 minutes
INGREDIENTS:
1/4 cup toor dal
1/4 cup moong dal
2 tbsp oil
1/8 tsp asafoetida
1 tsp musturd seeds
1/2 tsp fenugreek seeds
5-6 curry leaves
1/4 tsp urad dal
1/4 tsp chana dal
1 dry red chilli
2 cloves garlic (minced)
4-5 shallots or onions (chopped in cubes)
1/2 cup zucchini (chopped in cubes)
1 medium sized potato (chopped in cubes)
2 tomatoes (chopped in cubes)
1/4 cup carrots (chopped in cubes)
2 vegetable drumstick (cut to finger length)
1/4 green peas
1 tbsp sambhar masala
1 tsp turmeric powder
1 tbsp tamarind paste
1 tsp jaggery powder
salt to taste
INSTRUCTIONS:
Wash toor dal & mung dal with water thoroughly and cook in pressure cooker with 1 cup water, 2 pinches of turmeric for 3-4 whistles. When cooked, Mash the dal smoothly. Set aside.
In a large pan, heat oil, add asafoetida & dry red chilli and give a quick stir.
Add musturd seeds, fenugreek seeds, curry leaves, urad dal and chana dal & stir for a minute.
Add garlic & shallots and fry till transparent. Add tomatoes, zucchini, potato, carrots, drumsticks & green peas and let the vegetables cook until tender.
Once cooked, add turmeric powder and sambhar masala to it and stir for a minute.
Extract tamarind juice from the tamarind(soak in warm water for 10 –20 mins for easy extract). Dilute it and mix it in the cooked veggies.
Then add the mashed dal, jaggery powder and salt to taste. If sambhar is too thick, add some water to it and let it boil for 5 more minutes.
Enjoy hot sambhar with Idli, Vada or Dosa.
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