The most used vegetable for sambars and also this vegetable helps in water retention of the body. So use this vegetable maximum during the summer months.
- Toor Dal – ½ cup
- Radish - 2
- Sambar Onions – 9 -10 nos.
- Sambar Powder - 2 tsp
- Tomatoes – 1, small
- Green chilli – 1, slit
- Turmeric powder – ½ tsp
- Tamarind pulp - small lemon size
- Coriander Leaves – 2 tbsp
- Salt – to taste
- Oil - 1 tbsp
- For Seasoning
- Mustard Seeds + Urad Dal + Fenugreek - 1/2 tsp
- Curry Leaves – 1 sprig
Wash Toor Dal and pressure cook it with 2 drops of Oil and ¼ tsp turmeric powder for 2 whistle. Mash well after it cools down. Soak tamarind in hot water and extract pulp from it. Chop onions, tomatoes, keep aside. Chop radish into thin round slices.
In a kadai heat the oil and add the ingredients mentioned under the seasoning. When they change color slightly add the chopped onions and sauté till they turn pink, now add the radish slices and sauté till the raw smell disappears. Add the tomatoes and the green chilli and cook till the tomatoes turn mushy. Add either ¼ cup of water or the water from the cooked dal and cook till the radish becomes tender.
Now add the tamarind extract, turmeric powder, sambar powder, salt and mix well. Close with a lid and cook over medium flame till the raw smell disappears or for 10 minutes. Now add the mashed dal and water if required to the consistency you prefer and simmer for 5 minutes. Garnish with chopped coriander leaves.
Labels: Dal Recipes, Lunch Box Recipes, Sambar Recipes, South Indian Lunch