Three Forms Of Chillies Infused Sambar

This recipe is something that my friend Geetha shared with me during her stay in San Diego some years ago. It is simply surperbe with idies or dosas. I know you will all be curious reading the title, her recipe calls for no sambar powder and all the spice is from three types of chilies: green chilies, red dry chilies and chili powder. The trick is in adding it at different stages of the sambar making process. This sambar is a little different from the regular sambar. It is slightly watery and hence perfect for dunking soft idlies or crunchy dosai. A very easy and quick sambar to make at any time. If you are in a mood for a different type of sambar please give it a try.

Gadgets:

Pressure Pan
Cutting Board
Knife
Heavy Bottom pan
Spatula
Measuring Spoons and Cups
Masher

Ingredients: (Makes about 2 1/2 quart Sambar)

Note: Please vary the amount of chilies as your requirement).
Thoor Dhal - 1 cup
Water - 5 cups or more (depends on the dhal)
Turmeric Powder - 1/2 tsp
Green Chilies - 1/2
Chilli Powder - 1 tsp
Salt
Mustard Seeds - 1 tsp
Udad dhal - 1 tsp
Dry chilies - 1
Asafoetida - a few shakes
Curry leaves - a few
Cilantro - 2 tbsps chopped
Onion - 1 big
Small Onions/ Shallots - 1 cup
Tomatoes - 3
Ghee - 2 tsps heaped

Preparation:

1. Wash the thoor dhal well and add it to the pressure pan along with 4 cups of water, green chilies, chopped tomatoes and turmeric powder. Cook it to 4 whistles so as to get them cooked well.

2. In the mean while, heat up the pan add ghee, asafoetida, mustard seeds allow the seeds to pop, add red dry chilies and udad dhal.

3. When the udad dhal turns golden brown add small onions, chopped big onions, curry leaves and a little salt and cook the onions well.

4. Once the pressure is realized in the pressure pan, open and using a masher mix the tomatoes, dhal and green chilies well to resemble  a soupy texture. Now add the red chili powder and cook the dhal mix well for 5 minutes with some additional water.

5. Add the dhal mix to the cooked onion mix and allow it to cook on medium heat, check for salt, add cilantro and serve it hot with dosai or idli.

Note: They taste best the next day as the onion, chilies and spices are well infused.