- Tamarind - A small gooseberry size
- Toor dal - 1/4 cup
- Potato - 1 no (big)
- Turmeric powder - A pinch
- Water - As needed.
- Oil - 1/2 tsp
- Methi seeds - 1/2 tsp
- Coriander seeds - 2 tsp
- Channa dal - 1 tbsp
- Red chilly - 3 - 4 no (big)
- Hing - 1/4 tsp
- Shallots / small onion - 15 nos
- Tomato - 1 no (cut into small pieces)
- Curry leaves - a few
- Sambar powder - 1/2 tsp
- Salt & water - As needed
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Jeera - 1/2 tsp
- Urad dal - 1/2 tsp
- Coriander leaves - a few
- Jaggery - A pinch
- Ghee - 1 tbsp (for flavor)
- Soak the tamarind in warm water for 20 mins and take the extract.Set aside.
- Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside.
- Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder and keep aside.
- In the same kadai , add oil and saute the items given under :to saute: .
- Saute till tomato turns mushy.Then add the sambar powder , tamarind extract , hing & salt.Allow it to boil till the onion gets cooked.
- Now add the mashed dal & powdered spices.
- Mix well & boil for sometime.(. Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils , add jaggery & boil for some more time..
- Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( i add only when there is a guest ;) )
|** For the exact restaurant style sambhar , add a few curry leaves while roasting the ingredients given for sambhar powder.|
** Also try adding a tsp of grated coconut for additional flavor while roasting.
** Add veggies like brinjal , Drumstick and carrot to make it more healthy.
In this sambhar we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.
|TOOR DAL :|
Pigeon peas are nutritionally important, as they contain high levels ofprotein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.
Other common namesOther common names are तुवरि (tuvari) in Sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.
It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.