INSTANT SAMBHAR without dal

INSTANT SAMBHAR

This Instant sambhar doesn't require any cooked dal. But it tastes like regular sambhar.

INGREDIENTS :-
Onion Sliced - 150 gms
Tomato Chopped - 50 to 70 gms
Turmeric powder -  1/2 teaspoon (tsp)
Green chillies  - 4 to 6, chopped
Salt - to taste
Besan flour (Kadalai maavu ) - 2 tablespoon
Water -  2 cups or as required

For Tampering:-
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin - 1/4 tsp
Fennel seeds - 1/4tsp
Urid dal - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves chopped - 1 leaflet
Coriander leaves chopped, for garnishing

METHOD:-

In a bowl, mix besan flour with little water, in pouring consistency, and set aside.

Heat 1 tsp oil in a kadai, add onions , green chillies and saute till the onions changes its colour.

Now, add the chopped tomato, turmeric powder and cook for two minutes. Add water and allow it to boil. Add salt.

Once the onions are cooked, add the besan flour mix and stir well to avoid lumps. Allow it to boil for 3 minutes.

Instant Sambhar is ready.....

TIFFIN SAMBHAR

Tiffin Sambhar is also called as Onion-Tomato Sambhar. It is a side dish for Idly, Dosa, Venpongal and Medhu Vadai.

SAMBHAR

Ingredients:

Tuvar dhal = 100 gms

Moong dhal = 30 gms

Ginger = 1 inch

Turmeric powder = 1tsp

Sambhar Podi = 1/2 tbsp ( or add as per your taste)

Topping Powder  =  5 tsp  ( Check the blog in Powder Varieties page)

Small onion ( or sambar onion) = 15 nos. ( cut into halves)

(Or Regular Big Onion = 2)

Chopped Tomato = 1

Salt to taste

Oil =  3 tsp

Curry leaves = 10 nos

Chopped coriander = 3 tsp

For Seasoning:-

Oil = 2 tsp

Mustard seeds = 2 tsp

Halved or broken Red chilly = 2 nos.

Asafoetida = 1/4 tsp


Method:

(1) Wash and soak both the dals together for 20 mins. Pressure cook the dals,( dal:water = 1:3 water) along with ginger ,1 tsp of oil and 1 tsp of turmeric powder for 3 high and 5 mins sim.

(2) Heat a Kadai with 2 tsp of oil and add onion. Let it cook for 3 mins, when the onion changes to slight colour add tomatoes and saute.

Figure 1

(3) Add salt, Sambhar podi and add water. Allow it to boil. Once the Onions are cooked (Figure 1), add the  smashed dal and mix it well. Let is boil for 3 to 5 mins. Now add the topping powder mixed in samll amount of water, to avoid lumps in sambhar.

Topping Powder mixed in small amount of water

After adding topping powder

(4) In the meantime, in another small pan, heat  oil, add halved red chillies, Mustard seeds and let it splutter. Add curry leaves and asafoetida, and pour this seasoning over sambhar which is boiling. Add some chopped coriander leaves. Switch off the flame. Cover with lid.

(5) Onion-Tomato sambhar is ready.

Note:-  By adding topping powder, it gives the taste of  restaurant style sambhar. The consistency may get thicker, as the topping power contains channa dal and badam, add water accordingly.