Ingredients and Method to make Sambar without tamarind
3/4 cup split pigeon peas (tur dhal/ tuvaram parappu) soaked in sufficient water for about 30 mins
2 large tomatoes cut into 1/4 inch pieces (yielded approximately 1 and 3/4 cups of cut pieces)
2 medium red onions peeled and cut into large pieces or sliced lengthwise
2 Thai or Indian variety green chilies slit lengthwise (or to taste)
1 tbsp oil
1 tsp mustard seeds
7 to 8 large curry leaves broken into little pieces
For the masala
2 tbsp split chick pea lentil (chana dhal/ kadalai parappu)
1 tbsp split pigeon peas (tur dhal/ tuvaram parappu)
1/2 tbsp fenugreek seeds (methi/mendiyam)
1/4 tbsp cumin seeds (jeera)
1/2 tbsp whole black pepper
4 whole dry red chilies (or to taste)
In a small pan dry roast the first three ingredients under masala separately until each of them turns reddish and remove from heat.
Then in the same pan roast cumin seeds, whole black pepper and whole dry red chilies for just a few seconds. Remove from heat, cool and powder all the dry roasted ingredients together until it turns to a fine powder. Keep this masala powder aside.
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For the sambar
Soak the split pea lentil in sufficient water for about 30 minutes or so. Add cut tomato pieces to the soaked lentils and along with the water place in a pressure cooker and cook until soft and mushy. ( It takes me about 4 whistles in my pressure cooker to get there) When the pressure subsides, remove from the cooker, mash the lentils and keep aside.
Heat oil in a heavy bottomed pan, add mustard seeds. When the seeds splutter, add green chilies and stir a few times. Then add onions and saute until the onions turn transparent. Add powdered masala and stir once or twice. Then add mashed lentils, water as required to achieve required consistency, salt to taste and allow the sambar to simmer for a few minutes until all the flavors mingle. Garnish with curry leaves.
Serve hot with any type of idli / dosai/ or over a bed of plain steamed rice with a curry on side.
3/4 cup split pigeon peas (tur dhal/ tuvaram parappu) soaked in sufficient water for about 30 mins
2 large tomatoes cut into 1/4 inch pieces (yielded approximately 1 and 3/4 cups of cut pieces)
2 medium red onions peeled and cut into large pieces or sliced lengthwise
2 Thai or Indian variety green chilies slit lengthwise (or to taste)
1 tbsp oil
1 tsp mustard seeds
7 to 8 large curry leaves broken into little pieces
For the masala
2 tbsp split chick pea lentil (chana dhal/ kadalai parappu)
1 tbsp split pigeon peas (tur dhal/ tuvaram parappu)
1/2 tbsp fenugreek seeds (methi/mendiyam)
1/4 tbsp cumin seeds (jeera)
1/2 tbsp whole black pepper
4 whole dry red chilies (or to taste)
In a small pan dry roast the first three ingredients under masala separately until each of them turns reddish and remove from heat.
Then in the same pan roast cumin seeds, whole black pepper and whole dry red chilies for just a few seconds. Remove from heat, cool and powder all the dry roasted ingredients together until it turns to a fine powder. Keep this masala powder aside.
The copyright of this content belongs to Veginspirations.com
For the sambar
Soak the split pea lentil in sufficient water for about 30 minutes or so. Add cut tomato pieces to the soaked lentils and along with the water place in a pressure cooker and cook until soft and mushy. ( It takes me about 4 whistles in my pressure cooker to get there) When the pressure subsides, remove from the cooker, mash the lentils and keep aside.
Heat oil in a heavy bottomed pan, add mustard seeds. When the seeds splutter, add green chilies and stir a few times. Then add onions and saute until the onions turn transparent. Add powdered masala and stir once or twice. Then add mashed lentils, water as required to achieve required consistency, salt to taste and allow the sambar to simmer for a few minutes until all the flavors mingle. Garnish with curry leaves.
Serve hot with any type of idli / dosai/ or over a bed of plain steamed rice with a curry on side.
