Upahara Darshini Style Sambhar
An unique and delicious Sambhar to serve with Idli / Vada / Dosa
Equipment
- Pressure Cooker
- Kadai
- Knife
- Wet Blender
Ingredients
- ¼ cup split pigeon pea
- ½ teaspoon Turmeric
- 1 Onion chopped medium
- 2 Ripe Tomato diced
- 2 teaspoon Salt
- 1 teaspoon Tamarind paste adjust if the tomatoes aren't tangy
- 3 tablespoon Oil
- 8 Kashmiri Chilli split use, don't skip this
- 2 Dry Red Chillies Spicy variety
- ⅓ cup Coconut Fresh Grated
- ½ teaspoon Mustard seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 1.5 tablespoon Coriander seeds
- ½ tablespoon Split black gram Urad Dal
- ½ tablespoon Bengal Gram Channa Dal
- ½ teaspoon Mustard seeds
- 2 Sprig Curry leaves
- ½ teaspoon Asafoetida skip for GF
- 1 tablespoon Green coriander leaves chopped fine
Instructions
Prep Work
- Soak tamarind in ½ cup water and extract the juice and keep aside (if not using paste)Soak Toor dal with turmeric for 10 mins while you chop the tomatoes and onions. In a pressure cooker, Pressure cook Toor dal with 1 cup water till mushy and soft (3-4 whistles will do). In another pan, sauté the onions in 1 teaspoon oil till crispy and reserve.
For the masala paste
- In a pan, heat ½ teaspoon oil. dry roast the dals and coriander one by one till they are golden brown, add the rest of the ingredients including the coconut , switch off heat and sauté for 1-2 mins. Cool and grind to a thick paste additional very little water. reserve.
To make the sambhar:
- In a pan, add the cooked dal, tomatoes and 1-2 cups of water and cover and cook till the tomatoes turn mushy. Now add the tamarind extract, ground masala paste, salt. Cook for 2-3 mins more on medium flame. Now add the sautéed onions and let it simmer for 2-4 mins. adjust thickness by adding any additional water (the masala paste makes the sambhar quite thick so add adequate water to make a sambhar consistency).
How to serve:
- Make the tempering with the ingredients and pour to sambar. Garnish with chopped coriander leaves and serve hot with Idli / Dosa Or Uttapams / Pongal / Vadai / Millets Pongal. If you are like me, make a huge batch of this and slurp it as is !
Notes
- Pearl Onions work really well in this recipe, But if you don't have them, use the normal red onions instead.
- Ripe Tomatoes are absolutely necessary
- The tadka / tempering at the end is one of the highlights of this sambhar. Make sure you dont skip that.
- Kashmiri Chillies add a mild sweetness as well as the deep rich-red hue characteristic colour to this sambhar.
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!