Prologue: Go here.
02/19/2012: Sambar - One of my favorite kind of Rasams that mostly are made as part of South Indian meals. I might jinx it by saying, but I can eat Sambar and just Sambar alone forever. ;)
Toor Dal / Split Pigeon Pea - 1 cup (Pressure cooked and mashed into soft paste)
Onion - 1 Large (Cut to medium size pieces)
Tomato - 1 Large (Cut to medium size pieces)
Potato - 1 Large (Cut to medium size pieces)
Carrots - 2 Medium (Cut into 1 inch long pieces)
Tamarind - Size of a small lime (Add water and soak it. Once soaken well squeeze the juice out)
Salt to taste
Oil - 4 tsps
Sambar Powder - 4 tsps (I use the MTR Sambar Powder that is found in stores)
Water - 3 cups
Spices - 1tsp Mustard Seeds, 1tsp Cumin Seeds, 1tsp Urad Daal (Black Gram), 1 tsp Chana Dal (Split Bengal Gram), 4 to 5 Curry Leaves, 3 Red Chilis, a Pinch of Asafoetida
Coriander / Cilantro - few sprigs finely chopped
1) In a sauce pan, heat 2 tsps of oil. Then add the Onions, fry till they are translucent.
2) Now add the Potato pieces. Stir in-between till they are semi-cooked.
3) Now add the Carrot pieces. Mix well until well-cooked.
4) Now add the Tomato pieces, Turmeric and Salt. Mix well and leave on a medium to low flame until cooled well.
5) Add the Tamarind Juice and Sambar Powder. Let the vegetables cook for a while in the juice.
6) Add the cooked Toor Dal and Water.
7) Leave it on flame till the entire Sambar comes to a boil.
8) Simmer for few more minutes and remove from flame.
9) In a small skillet, heat the remaining Oil and add the Spices in the order mentioned. Once they fry well, add it to Sambar.
10) Garnish with Corainder leaves.
11) Serve hot with Rice, Roti, Idli, Poori or Dosa.