Chana dal sambar

CHANA DAL SAMBAR

INGREDIENTS

• Chana Dal – 1/2 a cup
• Turmeric powder – 1/4 tsp
• Sambar mixed veges cooked – 2 cup [ carrot / pumpkin/ white pumpkin / beans etc ]
• Tamarind – marble size
• Tomato – 1 medium
• Sambar powder – 2 ½ or 3  tbsp [ depending on how strong flavour you want ]
• Jaggery – 1 tsp [ optional ]
• Chilli powder – 1 tsp
• Coriander powder -1 tsp
• Asafoetida powder – generous pinch
• Salt to taste
• Hot  Water – 2 or 21/2  cup
• Coconut oil-1 tbsp
• Mustard seeds – 1tsp
• Fenugreek seeds – 1/8 tsp
• Shallots -10 OR 1 small onion finely chopped
• Garlic – 4 chopped
• Dry red chilli – 3 to 4
• Curry leaves few

PREPARATION

1. Wash and soak the tamarind in 1 cup hot water. Extract the juice and keep aside .
2. Cook the mixed veges till soft , not mushy .
3. Wash dal and soak it for minimum 30 mins or more .
4. Pressure cook dal by adding enough water + turmeric powder + tomato + salt till soft .Once the pressure releases open the cooker and mash the dal well .
5. Add the cooked veges to the dal and give a mix and keep aside .
6. Add 2 or 21/2 cups of water as per the consistency you want .Remember the sambar thickens on cooling .

METHOD

Heat oil in a pan .

Add mustard seeds and let it crackle .

Add fenugreek seeds and give a mix.

Immediately add the shallots / onion + garlic + curry leaves and stir fry for a min.

Lower the flame and add sambar powder + chilli powder + coriander powder + asafoetida and stir fry till aromatic . [ it should not burn ]

Immediately add the tamarind extract and give a nice mix.

 Stir and cook for 2 mins till the raw smell of tamarind leaves .

The mixture will thicken like sauce and oil will ooze out .

Now add the cooked dal with veges + jaggery and give a nice mix .

Bring it boil on medium flame .

Simmer for a minute and off the flame .

Garnish with coriander leaves .

Cover and keep aside for minimum 30 mins to 1 hr before use.

The sambar thickens on cooling and taste yum.

Goes well with south Indian breakfast or even rice .

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