Sambhar

Finally blogging my Sambhar recipe. For all my friends who want to make Sambhar the Iyer way....

Ingredients:

For the Sambhar:

1. Tamarind - Enough to make a thick extract of half a cup. (Soak tamarind in warm water and extract the pulp by squeezing it. Throw away the fibre/skin which remains. )
2. Toor Dal - cooked and mashed - 1 cup ( 1/2 cup of dry Toor Dal will yield this)
3. Veggie of your choice - as much as you want ( typically this could be 3 radishes sliced or 3 drumsticks cut into pieces of 2-3 inches length or 10 lady's fingers chopped into 1 inch pieces or 3 -4 onions slit into long pieces or 2-3 brinjals or potates cut into wedges etc. You get it, right?)
4. Rock Salt - 1 tsp. or as per taste
5. Oil - 2-3 tsp. ( depending on the veggies to be cooked)

For the masala:

1. Red chillies - 3-4 or more if you want the Sambhar spicy.
2. Dhania seeds - a handful
3. Chana Dal - a handful
4. Solid Asafoetida - 1/2 inch piece
5. Curry leaves - 1 sprig (optional)
6. Grated coconut - a handful
7. Oil - 1 tsp.

Procedure:

1. In a kadai, heat 1 tsp. of oil and on low flame, roast the Chana Dal. Add the asafoetida piece. After a minue (when the Chana Dal is half roasted) , add the dhania seeds, red chillies and roast for a minute. The Dal should turn slightly reddish and Dhania should start giving out the aroma. Switch off the stove and add the curry leaves. Grind these together in a mixie with grated coconut and a little water to get a paste. This is the masala.
2. In a vessel, heat 2-3 tsp. of oil . Season with mustard and chopped curry leaves. Add the veggie of your choice and cook till the veggie becomes tender/half-cooked.
3. Add the tamarind pulp and boil. Let the veggies cook in the tamarind water. Add more water if required.Add the ground masala paste and rock salt.
4. When it boils, add the mashed dal and boil further. Switch off the flame after 5 minutes.
5. Serve with hot rice.

For a more authentic flavor, use gingelly oil.