Sambar without dal
SAMBAR WITHOUT DAL [ street side sambar served with idlis ]
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian and Sri Lankan cuisines
INGREDIENTS
- Chopped pumpkin – 2 cup
- Masoor dal – 1 tbsp [ optional – gives a texture to the sambar ]
- Onion chopped – 1
- Tomato chopped – 1
- Sambar masala – 1 tbsp
- Turmeric pwdr – ¼ tsp
- Tamarind – marble size [ don’t add too much ]
- Curry leaves – few
- Mustard seeds – 1tsp
- Oil – 1 tbsp
- Salt to taste
- Finely chopped coriander leaves for garnish
PREPARATION
- Soak the tamarind in 1 cup hot water for 10 mins and extract juice .
- Peel the pumpkin, discard the seeds and chop .Pressure cook it with turemeric + dal + salt till soft .Blend it into fine puree by adding little water .
CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/O2QJ1aLT1Cw
METHOD
Heat oil in a pan, add mustard seeds and let it crackle .
Add onion + curry leaves and fry till translucent.
Add tomatoes and fry till it becomes soft and oil separates.
Lower the flame and add sambar pwdr + turmeric and fry for few seconds. [ don’t burn ]
Add the tamarind juice, cook till raw smell leaves and it becomes little thick on mdeium flame . [ 3 to 4 mins ]
Add the pumpkin puree and mix well.
Adjust salt .Add 1/2 tsp jaggery and give a mix.
Add water as per the consistency you want. [not very watery or very thick ]
Allow it to boil for 1 min.
Off the flame and garnish with coriander leaves,
Serve hot with idli / dosas / any southindian breakfast .
NOTES
- This sambar you get from the street side idli vendors who sell idlis from door to door or on the street or on cycles.
- Dal is optional.
- Instead of adding cooking dal with pumpkin , add 1 tbsp cooked dal [ not mushy ] to get the feeler of dal in between while having the sambar.
- You can also add a very small piece of jaggery if the pumpkin is not sweet .[ adjust accordingly ]
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