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February 9, 2009

DAL SAMBAR FOR IDLI | SAMBAR RECIPE

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I learnt this sambar from my mom.Last week i prepared this as an accompaniment for idli.My hubby dear liked it so much. Thanks to my mom Smile

Dal sambhar

Generally most of us do the sambar for idli using toordal alone.But this is a combination of moong and toor dal in the ratio of 2:1.

Ingredients:
  • Moong dal – 1/4 cup
  • Toor dal – 1/8 cup 
  • Tamarind – Small gooseberry size
  • Tomato – 1 no
  • Carrot – 1-2 nos (use 2 nos if small)
  • Potato – 1-2 nos(-do-)
  • Salt & Water – reqd
To temper:
  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal –1/2 tsp
  • Curry leaf – 1 sprig
  • Asafetida/Hing – a pinch
  • Red chilly – 1 no
  • Green chilly – 3-5 nos(depends on ur taste)
  • Small / Pearl onions – 10 nos(Peeled)
  • Coriander leaves – To garnish
To Roast and Grind:
  • Oil – just 2 drops
  • Dry coriander seeds – 1.5 tsp
  • Channa dal – 2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Red chilly – 3-4 nos
Roast all the above items using 2 drops of oil till nice aroma arises.Make it a smooth powder by grinding it.Store it in an air-tight container.U can use this powder for 2-3 times to make this sambar.Just add 2 tsp of this powder at the end.This gives the flavour .Keep this powder ready before doing this sambar.
How to proceed:
  • Cube cut the vegetables .Chop the tomato into pieces.Soak the tamarind in water.
  • Heat a kadai with 1 tsp of oil and saute the small onions and green chilly.Keep aside.
  • Pressure cook moong & toor dal  by adding water,turmeric powder and a drop of oil.If u have a separate vessel for cooking vegetables in ur cooker, take the veggies along with tomato and sauteed onion and green chilly with little water in it.Cook for 1-2 whistles depending on ur cooker.
[Normally what i do is , i keep the dal in the cooker base and keep the veggies in a closed tiffin box that suits my cooker so that the veggies will  be separate and will not be mashed with the dal.I mash the dal alone with a ladle.I followed the same for this sambar too!! ]
  • If u don’t want to follow this,cook the veggies and dal separately.
  • Extract the juice from soaked tamarind.Keep aside.
  • Now heat a kadai with 1 tsp of oil and add mustard seeds.Let it pop.Then,add urad dal, pinched red chilly and curry leaves.
  • Now add the tamarind juice,cooked dal and boiled veggies along with onions & green chillies.Add a pinch of hing.
  • Add the required salt and water.Let it boil for sometime.
  • Now add 1- 2 tsp of sambar powder(Plz refer above) and boil for 2 mins.
  • Finally , garnish with coriander leaves.
Serve with idly by adding sesame/gingely oil.
Dal sambhar with idly

NOTE:Please adjust the ingredients according to ur requirement!!

KITCHEN CLINIC

Moong Dal:
  • In China, Moong dal are used for medicinal purposes such as to reduce fever, headache and general anxiety.
  • Pulses have generally 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat".
  • While pulses are generally high in protein, and the digestibility of that protein is also high.
  • Moong beans also contain good amounts of calcium and Vitamin C. Its popularity is not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. Cooking does not affect the protein content of this pulse.
  • It is consumed either whole with or without skins or as bean sprouts. With their skins removed, they are light yellow in color. They are widely used in India, as Whole, they are sprouted, and they are great evening snacks. In it's split form, they are used to make khichdi, various types of dal, payasam ( porridge), and other sweets. In powder form, they are used to make fried snacks. Nutritional Facts
    (per 100 grams or 3.52 oz)
    Energy : 30 calories
    Protein : 3 grams
    Carbohydrate : 6 grams
    Dietary Fiber : 2 grams
TOOR DHAL:
  • They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas.
I am glad in sending this entry to Ashwini’s Lentil mela.
Lentils


20 comments:

  1. The first picture of the sambhar is eye catchy!
    I make the same except i use moong dal alone:)
    Will try adding thoor dal some time!

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  2. woowe tasty sambar... that too floated veggies on the top looks gorgeous.

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  3. Have never tried moong and toor together in making sambhar. looks nice.

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  4. this looks mouthwatering.. am going to try for sure.

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  5. Sambar and idli u make me hungry. Looks so good

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  6. hi, idli,vada sambhar ruchiyagi maado butler naane title holder ee nadige naane super :)) just like that ur idli & sambhar is looking so delicious....making me hungry at half 11 O'clock in the night...that is the time i get 2 sit 2 look at & post recipes!!, never tried with moong dal, must give it a try...

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  7. Never used the combination of toor dal and moong dal will give a try.Nice post chitra

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  8. Great looking sambar......reminds me of the Shanti Sagar ones.

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  9. Thank so much u raji:)
    Thanku very much adlak:)
    Thanks dershana.do try this and lemme know:)
    Thanku so much manima,sagari and cham for ur lovable comments:)
    Thanku jayasri,can understand ur quotes in kannada.Not able to reply properly:)
    Thanks a lot pooja and n33ma:)

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  10. looks so mouthwatering, love sambhar dipped idlis!

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  11. wow! it looks perfect and tempting chitra!

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  12. This looks really delicious! Thank you for a nice comment on my site. You have great recipes.

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  13. That looks sooo yummy. Want to have some idlis with that sambar now :)

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  14. I've always made both individually... should try the combination :)

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  15. Looks so delicious! A lot of ingredients are new to me. Love you kitchen clinic section =)

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