Subham's Kitchen

Onion Sambhar

• By subham
• March 9, 2016
• No Comments

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

(For 8-10 persons)

1. Egg Plant (Bringal/Baigan)- 2 small
2. Potato- 1
3. Onion- 1
4. Carrots- 2
5. Drumstick (Seeti)- 1 or 2
6. Tomatoes- 2 medium size
7. Tamarind Pulp- 1 tablespoon
8. Salt- 2 teaspoon or as per taste
9. Turmeric Powder- 1/2 teaspoon
10. Water- 2-3 Cups

Ingredients for making Dal

1. Tuvar or Arhar Dal (Pigeon Peas Split)- 1 Cup
2. Water- 2 cups
3. Salt- 1 Teaspoon
4. Turmeric- 1 teaspoon

Ingredients For Paste

1. Oil- 1 Tablespoon
2. Bengal Gram Split (Chana dal) – 2 tablespoon
3. Whole Coriander Seeds (Dhania Seeds)- 2 tablespoon
4. Fenugreek Seeds (Methi Dana)-  1 tablespoon
5. Fresh chopped Coconut- 1 cup
6. Onion Chopped-  1/2 cup
7. Asafoetida (Hing)- 1 teaspoon
8. Dry Red Chillies- 4-5
9. Dry Curry Leaves- 1 tablespoon

Ingredients for Seasoning (Tadka)

1. Black Mustard Seeds (Rai)- 1 teaspoon
2. Asafoetida (hing)- 1/2 teaspoon
3. Curry Leaves- 8-10 (Fresh or Dry)
4. Dry Red Chilli- 1 big
5. Oil or Ghee (Clarified Butter)- 1.5 teaspoons
6. Readymade Sambhar powder- 1 teaspoon (Optional)

Method

Step 1- Cook the dal

Wash the Tuvar dal properly. Heat the pressure cooker and add the Tuvar dal, 2 cups of water, 1 teaspoon Turmeric powder and Salt to it and pressure cook it for 5 whistles or until properly cooked. Take out the dal in a separate bowl and keep it aside.

Step 2 Make a Sambhar Masala Paste

Heat a fry pan on stove, add the oil then all the spices and roast them for 2 minutes. Now add the chopped onions and coconut and fry them until it’s light brown in color. Now grind them into a fine paste by adding water. Keep the paste in a bowl.

Step 3- Cook the Vegetable and Dal

1.Peel the carrots, Potato and wash all the vegetables and cut them into medium size.

2.Heat a big deep vessel and add 3 cups of water and bring it to boil. Now add potatoes and carrots and cover it and cook for 5 minutes.

3.Then add remaining vegetables (Egg plant, Drum sticks, Tomatoes and onions ) , turmeric and salt and cover it and cook on medium to high flame for 5 minutes until they are soft.

4.Add tamarind paste to it and stir well . Cook uncovered for 2-4 minutes. Add the ground masala paste to it, mix it well. Put the lid on and let it boil for 2-3 minutes on medium flame.

5.Finally add the cooked dal to it and mix everything well. Check for salt at this point, if needed add more salt and if the sambhar is too thick then add hot water. Boil it for 2-3 minutes then switch off the gas. Cover it and keep it aside.

Step 4- Tempering

Temper the seasoning – In a small pan , add ghee or oil and put all the ingredients of tempering and fry it for few seconds and immediately pour to the sambhar and cover it. You can garnish it with green coriander leaves.

Serve with Idli, Rice or Dosa.