Oh my love for sambar never leaves me, i can never stop making different sambar each day. Sambar takes place in our menu atleast twice a week. I have quite a collection of sambar recipes in this blog too, check all of them out..This is another sambar recipe in my collection too and it was one of my favorite apart from potato sambar, oh ya i haven't posted that yet. Will share it soon. This sambar has tons of onions flavour and specially the aroma of sambar onion is amazing..Love it to the core..
Preparation Time : 10 mins
Cooking Time : 40 to 45 mins
Serves : 4 to 5
Yellow Moong Dal / Pasi Paruppu - ½ cup
Onion - 1 large sliced
Turmeric Powder / Manjal Podi - 1 tsp
Oil - 2 tblspn
Mustard Seeds / Kaduku - 1tsp
Cumin Seeds / Jeerakam - 1 tsp
Dry Red Chilli - 2
Curry Leaves - 1 sprig
Asafoetida / Hing / Kaya Podi - ¼ tsp
Shallots / Sambar Onion - 10 peeled
Green Chilli - 2 pricked
Homemade Tamarind Pulp - 2 tblspn
Homemade Sambar Powder - 3 tblspn
Salt to taste
Sugar - 1.5 tsp
Coriander leaves a handful chopped
Take yellow moongdal in a sauce pan. Add in sliced onions, water, turmeric powder and cook for 15 to 20 mins till it is completely cooked.
Now heat oil in a kadai. Add in mustard seeds, cumin seeds, asafoatida, dry red chilli and curry leaves. Let them sizzle for a min.
Add in shallots and green chilli, saute untill golden.
Now add in tamarind pulp and water.
Add in sambar powder, salt and sugar. Mix well. Let it come to a boil.
Now add in cooked dal and mix well. Simmer for 10 to 15 mins till nice aroma comes from it.
Add in coriander leaves and mix well.
|Take dal in a pan|
|Add in water|
|Add in sliced onions|
|sprinkle in some turmeric powder|
|Cover and simmer|
|Cook till dal is done and completely mushy|
|Now heat oil in a kadai|
|Add in mustard, cumin, chilli, asaofetida and curry leaves|
|Once it sizzle, add in shallots|
|Once it is golden|
|Add in tamarind pulp mixed with water|
|Add in sambar powder|
|salt and sugar|
|Bring it to a boil|
|Add in cooked dal|
|boil it and simmer|
|add in coriander leaves|