Sambar dal
Curries With Bumbi · ♥ 5.5K likes · 274.5K views · 7 min video
Timestamp
Ingredients
Method
Techniques
- 1 whole chopped tomato
- ½ cup toor dal
Soak the toor dal about an hour (optional, it cooks faster) and rinse thoroughly.
- 1 tsp turmeric powder
- 1 tsp salt
- 1½ cup hot water
Pressure cook the dal with turmeric, salt and hot water for 15 minutes: on a stovetop cooker, reach full pressure on high, then low for 15 minutes; let the pressure go down naturally.
- 1 tbsp oil
Heat the oil in a pot over medium heat; lower the heat and add the mustard seeds and let them splutter, or they taste bitter.
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- small onions
- ½ tsp heme
- pumpkin
- daikon radish
- carrots
- drumstick
- frozen beans
- eggplant
Add the cumin and fenugreek seeds, and before the fenugreek darkens add the onions and asafoetida; fry on medium heat a little, then add the chopped tomato.
- ¼ tsp turmeric powder
- ¼ tsp Kashmiri red chilli powder
- 1½ tbsp sambar powder
- 1½ cup hot water
Add the hard vegetables, turmeric, Kashmiri chilli powder and sambar powder; stir, add the hot water and cook covered on medium until the vegetables are half cooked.
Sambar powder and cooking the vegetables
- 1 tsp tamarind concentrate
Mix the tamarind concentrate with the hot water.
Tamarind, jaggery and curry leaves
- 2 tbsp hot water
- water
- 2 tsp jaggery
- curry leaves
Add the cooked dal, rinsing the cooker insert with a splash of water, then the tamarind and jaggery; add the green beans and torn curry leaves; cover on medium 5 to 6 minutes.
- 2 tsp ghee
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- dry red chillies
Optional tarka: heat ghee, crackle the mustard seeds, add cumin seeds and dry red chillies, then curry leaves; pour the sizzling oil into the dal.
Final tarka
- curry leaves
- chopped coriander leaves
Add chopped coriander leaves. Keeps 4 to 5 days in the fridge, or freezes well.