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 chillies: green chillies, red dry chillies and chilli 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.My entry to My legume love affair hosted by The well seasoned cook.
Heavy Bottom pan
Measuring Spoons and Cups
Ingredients: (Makes about 2 1/2 quart Sambar)
Note: Please vary the amount of chillies as your requirement.
Thoor Dhal - 1 cup
Water - 5 cups or more (depends on the dhal)
Turmeric Powder - 1/2 tsp
Green Chillies - 1/2
Chilli Powder - 1 tsp
Mustard Seeds - 1 tsp
Udad dhal - 1 tsp
Dry chillies - 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
1. Wash the thoor dhal well and add it to the pressure pan along with 4 cups of water, green chillies, 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 chillies 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 chillies well to resemble a soupy texture. Now add the red chilli 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, chillies and spices are well infused.