Hotel style sambar for idli and dosa , Pongal, vada.

 

Ingredients 

Togari belle ( toor dhal//arhar dhal)—1/2 cup

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Ghee or oil—1 teaspoon 

Water

Onion (irulli//pyaz) —3 medium sized  or

( you can take sambar onion ( small onion//shallots)—10 to 15

Curry leaves (karibevu//kadipatta)—few

Ghee—2 teaspoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Hing (asafoetida//ingu)—1/2 teaspoon 

Jaggery powder (Bella//gud)—1 teaspoon 

Salt —to taste 

Method 

Firstly wash togari belle,transfer to the pressure cooker.

Add ghee,turmeric powder  and enough water and cook for 3 whistles on medium flame.

Once the pressure reduces open the lid and mash it well and keep it aside.

Ingredients for masala paste

Kadale belle ( channa  dhal)—3 tablespoon 

Coriander seeds (dhania seeds//kothambari bija)—3 tablespoon 

Dalchini sticks ( cinnamon)—2 pieces 

Dry red chillies—( ona menasina kayi)—5 to 6

Tomato —2 medium sized 

Onion—2 medium sized 

Tamarind ( hunase hannu//imli)—small piece 

Fresh grated coconut (kayi turi//nariyal)—2 tablespoon ( optional)

Oil—1 teaspoon 

Method 

Chop onion and tomatoes and keep it aside.

Take kadale belle,dhania seeds,dalchini,dry red chillies in a pan or kadai,add oil .

Roast ( sauté) on medium flame till dhal turns to brown.

Then add in chopped onion and sauté until it turns soft and translucent.

Then add chopped tomatoes and fry until tomatoes turns soft and mushy.

Switch off the stove.

Keep it aside and let it cool completely.

Now grind the mixture adding coconut,tamarind and sufficient water to a smooth paste.

Method for preparing sambar 

Heat 2 teaspoon of ghee in a kadai or pan,once’s hot enough add mustard seeds,jeera,hing.

When it crackles add in chopped onion,curry leaves and saute until onions turns translucent by sprinkling little water.

Once’s done add the masala paste and little water and mix well.

Cook until it starts boiling.

Then add the cooked and mashed dhal and jaggery,salt and little more water to adjust the consistency of sambar.

When it starts boiling switch off the stove.

 

Serve tasty sambar with idli,dosa,or pongal ,vada.

You can serve with hot rice too.

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