|1.||Toor dal / togari bele / thuvaramparuppul / kandi pappu / tuvar dal 1/3 cup|
powder 1-and-1/2 to 2 teaspoons
or to taste
Here is how to make fresh sambar powder at home.
|3.||Tamarind concentrate / juice to taste|
|4.||Curry leaves, eight-to-ten leaves|
|5.||Salt to taste|
|6.||Chopped fresh coriander leaves, few sprigs|
|1.||Ghee / clarified butter or oil 1 teaspoon cup|
|2.||Hing / asafoetida 2 pinches|
|3.||Mustard seeds 1/4 teaspoon|
|4.||Curry leaves 1 sprig|
|5.||Tomato(es) 1-2, diced|
toor dal till the dal becomes soft.
Here are the step-by-step instructions on how to cook toor dal.
the dal to a different utensil.
Use the same pressure cooker pan with the dal.
Add about 1-and-1/2 to 2 cups of water, depending on the thickness of the sambar you need.
sambar powder to the dal.
To avoid lumps while mixing the sambar powder and dal:
Add a few teaspoons of water to the sambar powder and mix to make a paste. Add it to the dal.
If you will use tamarind juice:
- Soak tamarind in hot water till the tamarind becomes soft
- Squeeze the tamarind to extract the juice
Bring to boil.
Add curry leaves.
Simmer for 5-6 minutes or till there is no raw smell of sambar powder.
If the sambar becomes thick, add more water and bring to boil.
the seasoning in a separate utensil:
Add the curry leaves.
Add the tomato pieces.
Fry till the tomatoes become soft.
If you want to eat the tomato chunks in the sambar, fry only till the tomatoes become hot.
Add the seasoning to the dal mixture.
Add coriander leaves.
Simmer for a few minutes.
Cover and switch-off the stove.
sambar or bele saaru is ready.
|1.||As a substitute for tamarind, use more tomatoes and add lemon juice to taste, along with the coriander leaves, in Step 5.|
|2.||To ensure the sambar remains in good condition, for more time, boil the sambar till there is no foam on the sambar's surface.|