Ketan most definitely was a South Indian in his previous birth. Infact he is a south Indian in the garb of a north Indian. He absolutely loves idli, dosas, medu vadas, and sambar and prefers his cup of piping hot filter kaapi to the snooty hazelnut frappe at Starbucks any day. If he is asked to choose among the world’s most exotic of cuisines, south Indian fare will win hands down. Idlis and dosas feature on our breakfast table at least once a week. The leftover Sambhar from breakfast is devoured with rice for lunch.
Sambar rice is most definitely our favourite one bowl meal. Accompanied with those wonderful rice poppadums, it sure makes for one sensational and eternally satisfying meal.
- Toor Dal (soaked) – 1 cup
- Large Tomatoes, cut into four quarters – 5
- Sambhar onions (aka Madras Kaanda), peeled – 10-12
- Red Pumpkin cubes, peeled – 10
- Drumsticks, cut into 3 inch sticks – 5-6
- Small brinjals, cut into half – 3-4
- Dried Red Chillies – 5-6
- Garlic cloves, crushed – 5
- Curry leaves – 12-15
- Mustard Seeds – ½ tsps
- Asafoetida – ¼ tsps
- Tamarind Pulp – 3 tsps.
- Turmeric powder – ¼ tsp
- Red Chilli powder – 2tsp
- Sambhar powder (I used MTR) – 3tbsp
- Fresh Coriander leaves
- Pressure cook the dal with salt. Turmeric powder with around 2 ½ cups of water. Wait for around 3-4 whistles. Mash the dal very well. Leave the dal in the pressure cook itself.
- Add the tomatoes, onions, drumsticks, pumpkin, brinjals, garlic, tamarind pulp and some coriander.
- The turmeric, the red chilli powder and around 2 tbsps. of Sāmbhar powder along with some salt to taste go in next.
- Simmer the Sambhar on medium heat till al the vegetables are cooked through very well.
- Once the vegetables have been cooked through, and the Sambhar has achieved a nice think consistency, it is time to get the tempering ready.
- In a deep nonstick pan, add some oil. Once the oil is hot enough, add the mustard seeds, the asafoetida, curry leaves, dry red chillies and 2 tbsps of the Sāmbhar powder. Sauté this mixture very well for around a minute or so.
- Add this tempering to the Sambhar and give it a good mix
- Let the Sambhar bubble away with the tempering for around 2-3 minutes.
- Garnish the Sambhar with some coriander leaves
Serve the Sambhar with idlis and dosas or like us have it with some rice and fried poppadums on the side.