20 November 2014

Sambhar (Type II)

Picking up from the earlier recipe for Sambhar using fresh ground spices, the second method is using ready made Sambhar powder. Since we are using a dry powder this variation needs little extra portion of lentils (Arahar dal) to add to the texture, consistency and quantity, but cooking time is reduced.


TYPE II (Using Sambhar powder)
[Type I using ground spices can be found here ]

Ingredients :

Tamarind - lemon size
Boiled/Blanched vegetables of your choice - typically drumsticks, capsicum, white radish or Knol Khol(Kohl Rabi). If using capsicum, you can directly cook it in tamarind water, no need to pre-cook.
Salt to taste
Sambhar Powder - 2 tsps
Split pigeon peas (Arahar dal) - 3/4 cup (Pressure cooked)
Curry leaves for garnishing

Tempering :
Mustard seeds (Rai) - 1 tsp
Hing - 1.4 tsp
Fenugreek (Methi) seeds - 1/2 tsp
Oil - 1 tsp

Method :

1. Extract about 1 1/2 cups of tamarind juice. Add it to a thick-bottomed sauce pan.

2. Add salt to taste, curry leaves and sambhar powder at this stage itself. If using capsicum, add it in as well. Let simmer on low flame till raw aroma leaves the tamarind juice. (roughly 7-10 minutes). If using other cooked vegetables(minus capsicum) add them at this point.

3. Add the cooked arahar dal and stir till the dal is well mixed with the tamarind extract. Let simmer for 10 more minutes and remove from the fire.

4. Prepare tempering by heating 1 tsp oil, add mustard seeds and let crackle. Now add hing and finally methi seeds taking care not to let the seeds become too brown. Pour over the sambhar and transfer to a serving bowl.
Garnish with chopped fresh dhaniya and serve.


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