My husband can eat sambar with anything including Chapathi. Anything you name it as Sambar he likes it. I love the spring onion flavor. Another day I run out of small onion and other vegetables so used spring onion to make sambar. It turned out super tasty and flavourful. This will go well with rice (both white and brown), idli, or dosa. I have used my regular toor dal base sambar. Normally I get all my groceries from India esp all the powder (sambar powder, rasam powder, idli podi etc..) but with this Corona, I ended up making at home. I make it in small batches so powders stay fresh. Still missing all the mum’s touch to it.
Ingredients
Cooked toor dal – 1 cup (cook dal with turmeric powder)
Tamarind – 1 big marble (add 1/2 cup water to make tamarind paste)
salt to taste
turmeric powder – 1/2 teaspoon
sambar powder -1.5 tablespoon (adjust to your spice level)
Spring onion – 1 cup (white part)
Spring onion – 1 cup (green part)
tomato- 1 small
curry leaves – 10
mustard seeds – 1 teaspoon
cumin seeds – 1/2 teaspoon
red chili – 1
asafoetida – few generous pinch
oil – 1 tablespoon
Method:
Heat oil. Add mustard seeds, cumin seeds. Let it crackle. Add red chili, curry leaves, asafoetida. Fry for a couple sec. Add the white part of the onion. Fry for 3-5 mins
Add tomatoes fry and required salt. Fry till mushy. Add sambar powder and fry for a min. Add tamarind water. adjust salt.
Add to Cooked toor dal. Mix well. let it boil. Once done switch it off.
