Sambar is a very common dish prepared in almost all South Indian homes. This simple lentil dish tastes simply awesome not only with rice but also idli, dosa, uttapam, etc. Vegetables of your choice are generally added to it. Drumstick is the most common veggie that goes into preparing this dal.
There are many versions of this evergreen lentil recipe. In fact every household have their very own secret to preparing it. Today I prepared Onion Sambar with the small variety called the "Sambar Onion." The addition of ghee to the final product made it even more aromatic and delicious.
- 1/2 up tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 10-12 sambar onions
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 2-3 garlic cloves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 1/2 tbsp. sambar powder
- 1 tsp. tamarind paste
- 1 tsp. ghee
- 1 tsp. coriander leaves to garnish
Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Give it a whisk along with salt, sambar powder, tamarind paste and turmeric powder. Keep aside.
Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida, curry leaves, onion and garlic.
Saute for a minute on low flame. Now add the boiled dal and simmer for 2-3 minutes on low flame. When done, add ghee and serve, garnished with coriander leaves.