I had posted a few Sambar Recipes earlier – some to serve with steamed Rice and some to serve with Idli, Dosa etc. If you have the Sambar in a restaurant, the taste will be different from the Sambar that is made in a regular South Indian home. This recipe is for the sambar that will tast exactly as the one in restaurants.
Pigeon Pea Lentil (Tur Dal) – ¼ cup
Turmeric Powder – ¼ tsp + ¼ tsp
Yellow Pumpkin (Bhopla)- 150 Gms (cut into cubes)
Green Chilli – 2 (broken)
Crushed Ginger – 1 tsp
Shallots (Sambar Onion) – 10 (skinned)
Tamarind – size of a small ball (soaked in warm water)
Curry Leaves – from 2 twigs
Red Chilli Powder – ½ tsp
Sambar Powder – 2 tsp
Coriander Seed Powder- ½ tsp
Jaggery (Gur) – 1 tbsp
Roasted Fenugreek Powder – 1/8 tsp
Onion – 1 (chopped into pieces)
Chopped Coriander Leaves – 2 tbsp
Salt to taste
Oil – 1 ½ tbsp
Mustard Seeds- – 1 tsp
Red Chillies – 2 (broken)
Split Black Gram (Urad Dal) – ½ tsp
Cumin Seed – ½ tsp
Onion – 1 (finely chopped)
Hing (Asafoetida) – one pinch
Pressure cook the Dal with ¼ tsp of Turmeric Powder, Green Chilli, Yellow Pumpkin, Shallots, Onion , grated Ginger with 2 cups of water for 4 to 5 whistles or till the Dal becomes soft.
Mash it well and keep aside.
Extract the juice from the Tamarind to the water in which it is soaked and keep it aside.
Heat the Oil in a deep pan. Add Mustard and allow it to crackle. Add the Red Chillies, and Urad Dal. And after a few seconds, add the Curry Leaves and the finely chopped Onions. Stir fry them till the Onion becomes translucent.
Add the Tamarind water, Red Chilli Powder, Sambar Powder, Turmeric Powder and Coriander Seed Powder. Add Salt and one cup of water. When it comes to a boil, cover with a lid and simmer for 5 to 6 minutes in medium flame.
Add the mashed Dal, Jaggery and the roasted Fenugreek Seed Powder.
Simmer for another 4 to 5 minutes. Adjust Salt, if required. Add the Coriander Leaves.
Switch off the flame and transfer to a serving bowl.
Serve with Idli, Dosa, Uthappa etc.