Easy watery sambar (without coconut)

20160530_134022[1].jpg

Ingredients:-

  1. Chana dal – 1/2 cup
  2. Ghee – 1 tsp.
  3. Coconut oil – 1 tbsp.+ 1 tbsp.; divided
  4. water as needed
  5. Salt as needed
  6. Tamarind – half a lime sized ball
  7. Onion – 1 medium; quartered
  8. Carrot – 1 cup, cut into pieces of 2″ length and 1/2″ thickness
  9. French beans – 1/4 cup, cut into 2″ pieces
  10. Guar beans – 1/4 cup
  11. Ashgourd – 1 cup, cut into thick pieces of 2″ length
  12. Elephant yam – 1/4 cup
  13. Drumstick – 1 number, cut into 2″ pieces
  14. Ladiesfinger – 1 .5 cup, cut into 2″ pieces
  15. Tomato – 1 number, medium; quartered
  16. Jaggery – 1/2-1 tsp.
  17. Turmeric powder – 1/4 tsp.
  18. Asafoetida – 1/4 tsp. + 1/4 tsp.; divided
  19. Shallot – 18 numbers, halved
  20. Greenchilly -1 number, slit
  21. Garlic – 1 big clove
  22. Sambar masala (I used Shama Brand) – 2 heaping tbsps.
  23. Coriander powder – 1 level tsp.

For tempering :-

  1. Coconut oil – 1 tsp.
  2. Mustard seeds – 1 tsp.
  3. Curryleaves – a few

Method:-

  1. Soak tamarind in 1/2 cup of warm water, squeeze well and strain the tamarind extract.
  2. Cook chana dal in a pressure cooker adding ¼ tsp. turmeric powder, 3/4 tsp. of salt and  ghee. Simmer for 7 minutes after 1st whistle. The dal should not be cooked till it is mushy.
  3. Open the cooker once the pressures subsides and add the onion, greenchilly, carrot, guar beans, french beans, elephant yam, ashgourd, 1/4 tsp. of turmeric powder, 1.75 tsp. of salt, 1/4 tsp. of hing and 3.25 cups of water. Simmer for 3 minutes after the first whistle. Open the cooker after 3 minutes before the pressures subside.
  4. In a pan, heat 1 tbsp. of oil & fry the ladies finger for 5 minutes. Keep aside.
  5. To the same pan, add 1 tbsp. of coconut oil, stir in the chopped shallots & garlic. Fry till the shallots turn translucent. Stir in coriander powder & sambar masala powder. Fry for a minute on low heat. Add this to the cooked lentil-veggie mixture. Also add the drumstick, tomato, fried ladiesfinger,tamarind extract, 1/4 tsp. of hing, 1.5 cups of water, 1/2 tsp. of jaggery and salt to taste.
  6. Bring the sambar to a rolling boil. Reduce the heat to medium & cook the sambar for 15-20 minutes.
  7. In a wok, heat 1 tsp. of coconut oil. Add the mustard seeds & allow them to pop. Add curry leaves & pour this seasoning over the sambar.
Advertisements
This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s