Related recipes:
Moong dal sambar
Saravana bhavan style hotel sambar
Toor dal curry
Sambar rice
Keerai sambar/ Amaranth leaves and toor dal curry
You can half the recipe if you are making in small quantity
Serves: 8
Ingredients
3 cups Toor dal washed and soaked in water for about ½ an hour
3 big tomatoes washed, deseeded and roughly chopped
3 tsp red chilli powder
3/4 tsp turmeric powder
3 tsp cumin seeds
1 bunch of sirukeerai/ amaranth leaves
7 to 8 large cloves of garlic
1 medium size ball of tamarind (slightly smaller than orange)
3 tbsp ghee
For tempering
6 tbsp oil
1 tsp mustard seeds
7 to 8 dry red chillies
20 curry leaves
1 large onion finely sliced
4 tsp sambar powder
¼ tsp asafoetida powder
3 and 1/2 tsp Salt (or to taste)
Method
- Take the bunch of amaranth leaves/ sirukeerai and remove the leaves from the stalk one by one. Wash the leaves well at least 3 or 4 times with water to remove all mud and dirt. Keep ready.
- Take dal, tomatoes, chilli powder, turmeric powder, cumin seeds, and garlic cloves in a pressure cooker. Add the leaves as well along with 6 to 8 cups of water, close the lid and pressure cook for 6 to 7 whistles.
- Meanwhile wash the tamarind a few times with running water to remove the dirt. Then take the tamarind in a pan and add 1 cup of water to it and heat the pan in medium flame.When the water turns warm, switch off the gas and allow it to cool down a little.
- Then mash the tamarind nicely and strain using a strainer to extract the tamarind pulp. Keep ready.
- Once the dal is cooked and steam has escaped, remove the lid and and gently mash the dal and amaranth leaves with a masher till they are coarsely mashed.
- Now heat oil in a large pan or vessel and add mustard seeds and curry leaves.
- Then add onions, red chillies and sauté for some time till onions turns dark golden.
- Then add salt and sambar powder and mix well.
- Next add tamarind pulp and asafoetida, and bring to a boil.
- Then add the dal mix and mix everything well.
- Add water as necessary and bring to a boil.
- When the sambar starts boiling, add ghee and switch off the gas.
- Serve hot with Idli, Dosa, rice or Vada.
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