Dal Sambar | Bele Saaru


dal sambar


Dal sambar, which is called as bele saaru in Kannada, is a super-delicious sambar, which is also healthy. If you wish to make a simple sambar in less time, then consider this sambar. Dal sambar has existed since decades and remains popular even today.

If you are new to cooking and are interested in exploring an easy-to-make sambhar recipe, then you can start with that of dal sambar.



Food Fact
health benefits of toor dal
Toor dal, which in English is known as pigeon pea, is rich in protein1.

Every 100 grams of toor dal has 23.25 grams of complex carbohydrates1. These provide energy to the body.

Folic acid, which is found in food like toor dal, can prevent birth defects2. This vitamin, thus, is a necessity for women.

The dal sambar recipe would also make you smile. The reason? It needs a very few ingredients. These are the same you typically use everyday. The main item is toor dal. Tomato, which is the only vegetable you need to use to make this food, adds to its taste and health weight.

Do you need to compulsorily use tomato? No. However if you do use it, the dal sambar or bele saaru will be tastier and healthier. Thanks to tomatoes, which are said to have many medicinal properties.

A trait of dal sambar is its consistency. It is thick, and this sambar is unlike toor dal rasam (or any other type of rasam) which will be watery.

There are two types of dal sambar: home-type and restaurant-type. The recipe that follows is for the first kind.

TIP
Enjoy the rice-dal sambar combination with kosambari, cabbage poriyal and or sandige, as these three are among the fine side dishes for rice and dal. Even an instant lemon pickle will be a superb choice.

Mix rice with hot dal sambar. Pour a teaspoon of fresh ghee on the mixture and relish with a side dish given above. These are sure to please your taste buds very much.

It is common to retain some quantity of this sambar to savor it the next day, as this food will be tastier with age.





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Servings: 3-4

Ingredients:

1. Toor dal / togari bele / thuvaramparuppul / kandi pappu / tuvar dal 1/3 cup
2. Sambar 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

For seasoning:


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

How to make Dal Sambar?


dal sambar video

1. Cook toor dal till the dal becomes soft.

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Here are the step-by-step instructions on how to cook toor dal.
2. Transfer the dal to a different utensil.

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OR

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.

Heat.
3. Add sambar powder to the dal.

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Mix.

TIP
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.
4. Add salt.

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Add tamarind.

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TIP
If you will use tamarind juice:

- Soak tamarind in hot water till the tamarind becomes soft
- Squeeze the tamarind to extract the juice

Mix.

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Bring to boil.

Add curry leaves.

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Simmer for 5-6 minutes or till there is no raw smell of sambar powder.

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If the sambar becomes thick, add more water and bring to boil.
5. Prepare the seasoning in a separate utensil:

Heat oil.

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Add hing.

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Add mustard.

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Add the curry leaves.

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Add the tomato pieces.

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Fry till the tomatoes become soft.

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NOTE
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.

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Mix.

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Add coriander leaves.

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Simmer for a few minutes.

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Cover and switch-off the stove.

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6. Dal sambar or bele saaru is ready.

dal sambar final


TIPS Dal Sambar
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.