This is the great South Indian Sambhar (also spelled Sambar). Traditionally it is eaten with
rice as one course of a meal. It is also a component of the Idli-sambhar-chutney combo breakfast. This makes a great soup. Sambar is always paired with rice/idlies which are spiceless, so if you serving sambhar as a soup, you may have to reduce the spices
|3 tsp (or to taste)
||Coriander seeds (Dhania seeds)
||Grated coconut (can use frozen)
||Green pepper cut into pieces
||Tomato cut into large pieces
- Cook the toor dal with 3 cups of water. Much easier if you have a pressure cooker.
- Fry channa dal, corriander seeds (dhania) , hing and red chillies for a few minutes.
- Grind the mixture with water until you get a paste.
- Fry the green peppers in oil till almost cooked.
- Boil the tamarind paste, water, salt , turmeric, tomato, (optionally you can also add beans).
- Add the paste and cook for another couple of minutes
- Add boiled dal and bring it to a boil.
- Fry mustard seeds and add.
- Mix all ingredients and just before serving sprinkle corriander leaves on the top.