I’m very protective about my sambar recipe. Whenever I have made sambar, I have received so many compliments. The best was from my friend H, who would just keep on telling me how awesome it is. Since he moved away I have missed making it. There’s no one these days to rejoice and tell me that I make the best sambar in the entire world. Some days Arlo gives me the best kiss to tell me that he loves it but, not all the time. So I decided to vamp my recipe. I found this recipe on a website, but I cannot find it now anywhere. I don’t remember the website name or the name of the author of it. I wish I had saved the link, but this recipe follows very closely with it. I got bored of making my usual recipe which I haven’t put up here yet. There are so many things I want to do and want to work on to perfect, but it’s getting so hard. Arlo keeps sprouting a new tooth every month. He remains cranky and gives me a hard time with his food.

So I invited my sister and my BIL (brother in law), to taste this new sambar recipe that I had made. I love feeding them since both of them are so busy with work and staying alone. I think I have this natural maternal instinct inside me to feed people. So I made idlis, served it with kobbari mamidikaya pachadi (coconut mango chutney) and this sambar. I don’t know if BIL liked it or not, but my sister sure did. She always gives the best reactions whenever I ask her, but ever since she moved out, I missed her reviews too. Usually, I add coconut to my sambar which gives it a separate taste. The original recipe doesn’t include coconut but added just a spoon to make it creamier. I modified the recipe a lot to make it best for the way my family likes. I have been bored of making my regular sambar so I tried this recipe. Though the recipe seems lengthy, it is quite the easiest recipe after you’ve made it once.

Ingredients

Toor Dal – 1/3 cup

Masoor Dal – 1/3 cup

Moong Dal – 1/3 cup

Onion – 1 big

Tomato – 1

Tamarind Paste – 3 tablespoons

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Asafoetida – 1/4 teaspoon

Oil – 3 tablespoons

Salt – As needed

Turmeric – 1/2 teaspoon

Curry Leaves – 4 or 5 (optional)

Coriander Leaves – for garnish (optional)

For Masala Paste:

Urad Dal – 1 teaspoon

Channa Dal – 2 tablespoons

Coriander Seeds – 3 tablespoons

Cumin Seeds – 1 teaspoon

Black Peppercorn – 2 teaspoons

Dried Red Chilies – 4

Coconut – 1 teaspoon

Onion – 1 medium (or half of a big one) chopped thin

Tomato – 1 whole chopped thin

How To Make

Step 1: Wash the dals together and pressure cooker them with 2 cups of water and turmeric for 3 whistles.

Step 2: While the pressure cooker is cooling down, in a pan once hot add a teaspoon oil, urad dal, channa dal, coriander seeds, cumin seeds, black peppercorn and dried red chili. Dry roast them until they become fragrant and change color.

Step 3: Keep them aside to cool down. In the same pan add a tablespoon of oil, then the onions. Fry the onions till they turn transparent, then add the tomatoes. Continue frying them until the tomatoes turn mushy.

Step 4: Once the onion-tomato has cooled down, add the coconut and the spices that we have dry roasted in a jar and blend them until smooth.

Step 5: In a huge pan, add the remaining oil, once hot, add the mustard seeds. As they splutter, add asafoetida, cumin seeds, curry leaves and onions. Fry the onions until they turn translucent, now add the tomatoes.

Step 6: Fry the tomatoes until they turn mushy then add the tamarind paste. Once the this starts boiling, add the paste that we have prepared. Add a cup of water and let it boil for a few minutes.

Step 7: Add salt and the mashed dal and mix it up a little. Add 2-3 cups of water and let it boil. Once it starts boiling, add coriander leaves and turn it off.

Step 8: Serve it with idli, dosa or upma. It paired quite well with rice too.

Tips:

1. You can skip the coconut and make it without it.
2. I did not use curry leaves for the tempering and it’s okay to miss it, but curry leaves make a very good spice.

Po