Updated: Feb 10
Prep Time: 5 mins Cooking Time: 45 mins Serves: 4-6 Ingredients: ⅓ cup Tuvar Dal (Split Pigeon Pea)
4 Onions Chopped in Cubes (preferably Indian Onions)
1 Tomato Medium Size Chopped
1 cup Sambar Masala Paste
¾ cup Ambli Paste (Tamarind Paste)
2 Sprigs of Curry Leaves (Mitho Limdo)
2 tbsp Ginger Paste
1 tbsp Tomato Puree
2 tbsp Oil
2 Dry Red Chillies
1 tsp Mustard Seeds
¼ tsp Asafoetida
¾ tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tbsp Jaggery (Gōr)
Salt to taste Method:
Wash and soak the tuvar dal in a pressure cooker with 1½ cups of warm water for an hour, add the tomato and a ¼ tsp of salt, pressure cook for 3-4 whistles.
Once the pressure cooker has cooled, with a hand blender, blend the tuvar dal to a puree and strain it, keep aside.
In a significant pan heat the oil with the red chillies, once hot add the mustard seeds, asafoetida and curry leaves, sauté for 30 seconds then add the onions with ¼ tsp salt.
Cook the onions for 4-5 minutes stirring occasionally, then add the sambar masala, ambli paste, ginger paste, tomato puree, turmeric powder and red chilli powder.
Mix well then pour in the tuvar dal and add the jaggery, salt with 600ml of water, bring it to a boil then simmer for 8-10 minutes.
Enjoy your hot sambar with Idli or dosa!