Onion Sambar (Pigeon Pea Lentil with Onions - South Indian Style)

         
          There are many versions of this evergreen lentil recipe. In fact every household have their very own secret way of preparing it. So check out my version of  Onion Sambar with shallots. I substituted tamarind paste with the puree of raw mango. The addition of ghee to the final product makes it even more aromatic and yummy. Do check out the step by step pictorial recipe to prepare this regional lentil curry.

 

            Sambar is a very common side dish prepared in almost all South Indian homes. This simple lentil curry tastes simply awesome not only with rice but also with idli, dosa, uttapam, pongal, etc. Vegetables of your choice are generally added to it. Drumstick is the most common veggie that goes into preparing this dal. 

• 1/3 up tuvar dal (pigeon pea lentil), soaked for 30 minutes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 & 1/2 tbsp. sambar powder
• 1 small raw mango, pureed
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 10-12 sambar onions (shallots)
• 2-3 garlic cloves, crushed
• 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.

         Add salt, turmeric powder, sambar powder and raw mango puree. Mix well and keep aside. 

          Heat oil in a pan and temper with dry red chilies and mustard seeds. 

         After it stops crackling, add the asafoetida, curry leaves, onion and garlic. Sauté for a minute.

         Now add the boiled dal and 1/2 cup water. (Adjust the consistency accordingly). Simmer for 2-3 minutes on a low flame. 

         When done, add ghee and garnish with coriander leaves. 

          Serve with hot steamed rice, idli, dosa, uttapam or pongal for a soul satisfying meal. 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Give it a whisk.

Add salt, turmeric powder, sambar powder & raw mango puree. Mix well.

 Heat oil in a pan & temper with dry red chilies & mustard seeds. 

After it stops crackling, add the asafoetida, curry leaves, onion & garlic. Sauté for a minute.

Now add the boiled dal & 1/2 cup water. (Adjust the consistency accordingly). Simmer for 2-3 minutes on a low flame. 

           When done, add ghee & garnish with coriander leaves. 

 Serve with hot steamed rice, idli, dosa, uttapam or pongal for a soul satisfying meal.