This sambhar can be served with rice or with idli and dosa.
Ingredients
Toor dal 1 cup.
Tamarind 3 inches.
Lady finger 5 nos (cut each into 3 pieces)
Turmeric powder 1/4 teaspoon.
Oil 1 teaspoon.
Salt to taste.
For the paste
2 teaspoons each of corriander seeds and channa dal.
Hing a small piece ( you can use powder also).
1/2 teaspoon methi (fenugreek) seeds.
2 red chillies.
1 teaspoon oil.
1 table spoon grated coconut.
Method Microwave
Wash toor dal add turmeric powder and water and pressure cook.Place the ladies finger in a microwave safe container, add a little turmeric powder, 1 teaspoon oil, and 1 teaspoon water, and micro high for 3 minutes.
Heat oil and fry all ingredients for the paste, except coconut,till golden and add coconut , put off the flame. Grind to a paste adding a little water.
Soak tamarind in warm water and squeeze out the pulp.
Mash the dal. Add tamarind pulp, paste, dal, salt and a little water to the ladiesfinger and micro high for 5 minutes. Transfer to a serving bowl.
Alternate method (non microwave)
Heat 1 teaspoon oil in a large kadai, fry the ladiesfinger for a minute. Add thin tamarind pulp (around 1 cup) and cook for 3 minutes in medium flame. Add the dal, paste and salt and cook for 4 minutes. Transfer to a serving bowl.
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Hi,
The recipe was perfect – good job!. However, I felt it would be better to avoid the grinding of the ingredients, and just add two teaspoons of sambar powder along with the tamarind pulp and vegetables and allow to boil well till the raw smell of tamarind vanishes. This adding of sambar powder would make the task of making sambar simpler, especially for freshers, learning to cook.