SAMBHAR (Masoor Dal)A lentil preparation from the South of India. Traditionally, it's made with Tuvar Dal which needs to be cooked in a pressure cooker. I have substituted it for 'Masoor Dal' which if soaked for an hour or more, cooks in a pan in under 20 minutes. Perfect recipe for one pot cooking.
Delicious wih rice or dosa or idlis.
Or on a winter evening, as a soup.
I have posted pictures of Masoor Dal and Sambhar .
- Masoor Dal 1 cup
- Onion 1 medium chopped
- Tomato 1 large chopped
- Mustard seeds 1/4 tsp.
- Methi seeds 1/4 tsp
- Turmeric powder 1/2 tsp
- Vegetable oil 2 Tbsp
- Sambhar Powder 2 tsp. (more if you like spicy)
- Curry leaves 4 -5 (optional)
- Dry red chilly 1 (optional)
- Hing (Asafoetida) a pinch (optional)
- Coriander leaves 2 Tbsp (optional)
- Salt to taste
- Lemon juice as desired
- Wash the masoor dal . Add enough water to cover the dal and let it soak for an hour or more. (I tend to soak them the previous night )
- In a medium size pot, add the oil.
- On a low to medium heat, add the mustard seeds,methi seeds and dry red chilly. Wait till the seeds crackle or turn colour. (I like to keep the heat low ,or else if the heat is high,the tempering splatters out of the pot and the last thing I want to do is clean the stove and the area around. I tend to cover the pot with a lid )
- Add hing and curry leaves. Stir quickly.
- Add onions. Stir. Cover and cook for 3 minutes.
- Add turmeric. Stir.
- Add Sambhar powder. Stir.
- Add tomatoes. Mix well. Cover and cook for 2 minutes.
- Drain off the water and add the dal. Mix well.
- Add 3 cups of water.
- Increase the heat and bring it to a boil.
- Turn down the heat .Cover and let it simmer for 10 minutes.
- Stir and add some more water if required. Cover and cook further for 5-10 minutes till the lentil is cooked.
- Add salt to taste.
- Add coriander.
- Add lemon juice as desired.