Name: Restaurant style SAMBAR recipe by Priyanka Bapardekar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7
Ingredients: 1 cup - Tuvar dal; 1/2 kilo - vegetables (altogether): Brinjals, red Pumpkin, white pumpkin and 2 drumsticks; 3 - onions; 1- red tomato; Asafoetida (hing); 1/4 tsp - turmeric powder; 1 tbsp - jaggery; 1 tbsp - tamarind (soaked in a little water); 2 tbsp - coriander seeds; 4 - dried red chilies; coriander leaves (finely chopped); salt as per taste; For tempering:; 1 tsp - oil; 1 tsp - mustard seeds; 2 - dried red chilies; 10 to 12 - curry leaves; some freshly grated coconut; A pinch of asafoetida (hing)

ABOUT Restaurant style SAMBAR RECIPE

This recipe is very close to my heart as my mother used to prepare it during my childhood. I always loved it's awesome taste. Now I prepare it for my children, the same way as my mother used to prepare it. In this recipe, instead of ready made sambar powder, coriander seeds and red chilies are fried then ground with fried onion and coconut. Fresh is always better, maybe because of this the sambar always tastes awesome and has a delicious aroma. I have named it 'Restaurant style Sambar'.

Ingredients Serving: 7

1 cup - Tuvar dal
1/2 kilo - vegetables (altogether): Brinjals, red Pumpkin, white pumpkin and 2 drumsticks
3 - onions
1- red tomato
Asafoetida (hing)
1/4 tsp - turmeric powder
1 tbsp - jaggery
1 tbsp - tamarind (soaked in a little water)
2 tbsp - coriander seeds
4 - dried red chilies
coriander leaves (finely chopped)
salt as per taste
For tempering:
1 tsp - oil
1 tsp - mustard seeds
2 - dried red chilies
10 to 12 - curry leaves
some freshly grated coconut
A pinch of asafoetida (hing)

Instructions

Wash the tuvar dal.
Wash and chop all the vegetables into big sized cubes. Then chop the tomato.
Chop 2 onions lengthwise, then mix it with the vegetables and tomato.
In a pressure cooker, put a vessel then add the tuvar dal in it with some water. To it add 1/4 tsp turmeric and a pinch of asafoetida (hing) and cover it with a lid.
On this vessel, place another vessel with all the vegetables, onion, tomato cubes and a little bit of water. Then cover it with a lid.
Put the lid on the pressure cooker and cook until 3 whistles.
Meanwhile, in a pan add a little oil and heat it. Then add the coriander seeds and fry it.
Once the coriander seeds begin to splutter, then add the dry chilies and fry it.
When the chilies are fried, then put the mixture on a plate.
In the remaining oil (in the pan), fry the onion (chopped lengthwise). Once the onion is cooked and turns golden brown in color, put it onto a plate.
Now fry the freshly grated coconut until it is golden brown in color.
Grind the coriander seeds, dried chilies, onions, coriander leaves and dry grated coconut with a pinch of asafoetida along with turmeric powder. Then add a little water to it to make a fine paste.
When pressure of the cooker releases, take out both the vessels. Then smash the tuvar dal a little with the help of a spoon.
Squeeze the tamarind well into the water and keep this water aside.
Preparation of Sambar :
Heat a large heavy bottomed vessel, then add some oil in it. Once the oil is hot, add the mustard seeds. When it splutters, add the curry leaves, asafoetida (hing) and 2 dried chilies.
Now add the ground onion-coconut paste and stir it well.
Add the cooked tuvar dal, jaggery, tamarind water and salt. Add a little water if needed.
Stir it well and let it cook on a medium flame.
When the sambar comes to a boil, turn the heat low and adjust the water consistency. It should be thick.
Add the chopped coriander leaves then switch off the flame and serve.

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