Sambhar is a beginner recipe. It is easy to prepare. Sambhar goes well with pongal, upma, idli and dosa. Though this is very simple and known, I’am posting it on request from the beginners and bachelors. These kinds of dishes are regularly consumed by us rather than the exotic dishes.
Sambhar can be prepared as plain or onion sambhar and with mixed veggies. Here is the recipe for the plain sambhar. Sambhar can be prepared from thoor da and moong dal. Basic sambhar with or without veggies is prepared from the thoor dal only. Thoor dal is also called as sambhar dal. In this recipe, sambhar powder is not used. So this sambhar is very easy to prepare as it requires only the very basic ingredients.
- Thoor dal – 2 tbsp
- Onion – 2
- Tomato – (3-4)
- Red chili – 3
- Green chili – 2
- Curry leaves – 2 sprigs
- Coriander leaves – 3 sprigs
- Hing – a generous pinch
- Turmeric powder – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Water – 3 cups
- Salt – As per required
- Oil(Preferably gingley oil) – 3 tbsp
- Wash and cook the thoor dal in pressure cooker. keep it aside.
- Heat oil in a kadai.
- Add mustard seeds and urad dal to it. Allow the mustard seeds to splutter and urad dal to turn golden brown.
- Add onion chopped in lengthwise.
- Add red chili and green chili.
- Add curry leaves.
- Add hing.
- Add turmeric powder.
- Add chopped tomatoes.
- Transfer the dal and onion-tomato mixture to the pressure cooker.
- Pressure cook it for 1 whistle in high flame and for 1 whistle in low flame.
- Garnish it with finely chopped coriander leaves.
- Serve hot.
- This sambhar recipe has no sambhar powder used. If preferred, sambhar powder can be used. I personally like without sambhar powder itself.
- The consistency of this sambhar should be little water as it is served with pongal or upma.
- If you want the consistency to be thick, then add little more dal.
- Adjust the seasoning as per the taste required.