Stew with lentils and Spices.
Sambar or sambhar or sambaaru is a dish in South Indian and Sri Lankan Tamil cuisines. A variant of sambar called pappuchaaru is more common inAndhra Pradesh.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and is most popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
This Gravy is Made With Dhal ,SouthIndianSpices And Veggies ...serves well with any south indian breakfast and meal
In this recipe i am going to add my own Sambar Spices...but u can also add sambar powder.The Steps are same only it differs in spice adding stage.
Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.
Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit-based mixtures.
Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. It is miraculously useful in jaundice as it helps removing bilirubin and also checks its production. It also checks destruction of red blood cells during jaundice by increasing supply of fresh oxygen in the blood. The black radish is more preferred in jaundice. The leaves of radish are also very useful in treatment of jaundice.
Health Benefits of Radish
- Oil - 1 tbsp
- Fenugreek seeds - 5
- Fenugreek Powder - 1/4 tsp
- Hing / Asafoetida - a pinch
- Turmeric Pd - 1 tsp
- Mustard seeds - 1 tsp
- Curry Leaf - 1 sprig
- Onion - 1 small size,sliced
- Green Chillies - 6
- Tomatoes - 1 chopped
- Coriander Pd - 1 1/2 tsp
- Roasted Cumin Pd - 1/2 tsp
- Chilly Pd - 3/4 tsp
- (If using Sambar Pd - 1 tbsp and In that case dont have to add coriander , cumin ,chilly pd ) salt
- Tamarind Paste - 1/2 tsp
- Or If using whole Tamarind. Soak a gooseberry size of tamarind in hot water for 10 min, then squeeze and use the juice.
- You can also Omit tamarind paste and add add lemon juice at end, I sometimes use tamarind sometimes lemon juice.If Using Lemon juice use 1 tsp
- Coriander Leaves - 1/4 cup
To cook Dhal :
Masoor Dhal/Lentils - 1/3 cup
Turmeric Pd - 1 tsp
Hing/ Asafoetida Pd - a pinch
Raddish - 2 cups
1.Take 3/4 cup dhal/lentils in a pressure cooker.To cook dhal add triple the quantity of water.So here i am adding 1 cup water for 1/3 cup lentils.
2.To that add turmeric pd,asafoetida pd.
3.Add the washed cut radish to it.So to cook this radish add extra 1/4 cup water.So totally 1 1/4 cup water to cook dhal and radish
4.Cook all above in pressure cooker for 5 whistles...
5.Then let the steam release on its own...Then open .
6.And mix dhal with wooden spoon so all the dhal get mashed up.(Be careful not to break the vegetable)
Method:1.Take a pan add oil then add mustard seeds ,once they splutter add fenugreek seeds then add hing.
2.Add onions and saute them a min
3.Add fenugreek pd.
4.Then add turmeric Pd
5.Saute them ,then add curry leaf and green chillies.
6.Saute them very well ,wait till onions are translucent and very tender but don't brown them,then add tomatoes.
7.Saute them very well,then add all the spice pd.
7.Saute them very well,till tomatoes are half cooked,add 1/4 cup water if necessary and cook them till the raw smell of the spices go away
8.Now add the tamarind paste(If using)
9.Now once it starts to bubble add the dhal and lentils we cooked.
10.Add extra 1 cup water .
11.Add Salt and let it come to boil.
12.Finally Garnish With coriander Leaves.
13.Now Delicious Sambar is ready to serve with Hot White Rice.
Tips:Here i added Only radish,but u can add as many different vegetable u like.Some Suggestions and my fav are Carrot,Drumstick,Brinjal,Cucumber,Onion alone,Tomato Alone,Okra,Pearl Onion ,SnakeGuard, Sundaikai(turkey Berry).
If adding Lemon juice add at the end before adding coriander leaves.This lemon juice not only gives tartness,but also blend the spices well to give a uniform taste.