U need:
toover dal : 1/2 cup washed and pressure cooked in 1 cup water with 1/2 tsp turmeric.
shallots: 1 cup (small onions)
drumstick: 1
sambhar powder: 1 tsp
tamarind paste: 1 tsp
turmeric: 1/2 tsp
tomatoes: 1
raw mango chopped: 1/2 piece
salt to taste
curry leaves: 2tsp
ghee: 1 tablsp+1 tabslp
Sambhar masala: to grind
Coriander seeds: 2 tabslp
channa dal : 1 tsp
red chillies: 3
asefodita : 1/2 tsp
grated coconut : 1 tabslp
fenugreek seeds: few
oil to fry the ingredients
Method:
1.Heat oil in a kadai. When hot add the asefodita, red chillies and fry.Add coriander seeds,channa dal , fenugreek seeds and toss well till light brown. Grind to a smooth wet paste with the grated coconut.
Another option is you can fry the coconut too along with the other ingredients and then grind.
2. Heat ghee in the same kadai. Fry the shallots and drumstick for few mins till the shallots are translucent. Add chopped tomatoes and chopped mango.Fry well.Add turmeric powder and sambhar powder.
3. Now add 1&1/2 cups water,tamarind paste and simmer till the onions and drumstick are cooked.Add salt.
4. Once the raw smell of tamarind is reduced,add the cooked and mashed toovar dal. Stir well. Simmer for another 3 to 4 mins.
5. Add the ground paste,curry leaves and 1/2 cup water. Mix well simmer further for few mins.Add curry leaves. After 5 mins switch off the gas.Add pinch sugar,cover with a lid.
6. In a small pan add 1 tabslp ghee.When hot add 1 tsp mustard seeds and a few curry leaves. Add this bhagar to the sambhar.
7. Transfer to a serving bowl and serve hot with rice, potato fry and pappads.
Note:
Onion sambhar ia a Sunday special dish in most of Iyer houses. Shallots brings out the best flavour for this recipe. This sambhar can be had with idlis, dosas,and rotis too.
Some people don't like too much of sourness in their sambhar. So by adding tomato and raw mango pieces we reduce the tamarind paste. This makes the dish equally delicious.
Bon Appetite!!!!!!!
U need:
Kabuli chola(chick peas) : 2 cups
tomatoes: 1medium sized
ginger: 2" piece ( ground to paste)
green chillies: 3 slit
chola masala: 2 tsp
amchur powder: 1 tsp
dhaniya-jeera powder: 1 tsp
red chilli powder: 1 tsp
jaggery syrup: 1/4 cup (to 1/4 cup boiling water add 2 tsp jaggery,stir well and strain)
cloves,cinnamon,cardamom: 2 each
tea bag: 1
salt to taste
coriander leaves: 2 tsp
tamarind paste: 1/2 tsp
oil: 3 tablsp
Method:
1. Wash and soak chick peas overnight. Next day pressure cook with 2&1/2 cups water,tea bag,cinnamon,cloves and cardamom, 1/2 tsp ginger paste and 1/2 tsp cooking soda.(3 whistles)
2. Heat oil in a kadai/frying pan. When hot add the chopped tomatoes and saute well.Add the ginger paste and 2 tablsp of water. Continue stirring. Slit green chillies and add to the tomato.Saute.
3. Open the pressure cooker remove the condiments and teabag and drain the excess water to a cup. Add the drained chickpeas to the cooking tomato paste. Continue stirring.
4. Put in chilli powder,amchur, chola masala, dhaniya-jeera powder and stir well for 6 mins.
Mix in the jaggery syrup and salt. Add the tamarind paste.Stir. Add the drained water to the cooking chola and simmer with a lid covered for 5 to 6 mins till the gravy thickens and the chola is cooked well with the masalas.
5. Garnish with coriander leaves and serve hot with rotis ,pav or fresh bread.
Note: One Indian dal enjoyed by everyone is chick peas and it can cooked in umpteen ways.This delicious recipe was taught to me by a friend long time ago and I have added a few extra ingredients to make a different wonderful dish.
Thank you friend who taught me the original method.
Enjoy!!Bon Appetitie!!!!!!!!!!
U need: For sambhar powder:
Toover dal: 1 cup
turmeric powder: 1/2 tsp Coriander seeds: 2 tablsp
drumstick: 1 medium jeera: 1 tsp
onion: 1 medium black pepper: 1 tsp
small onions( shallots): 1/2 cup red chillies: 2
tomato: 1 medium asefodita powder: 1/2 tsp
green chillies:2 curry leaves: 1 tsp
sambhar powder: 2 tsp fenugreek seeds: 1/4 tsp
salt to taste
tamarind paste: 1 tsp
curry leaves few
mustard seeds: 1 tsp
red chilli: 1
oil: 2 tablssp+ ghee: 1 tsp
sugar:1/2 tsp
METHOD:
1. Wash dal,soak for 15 mins and pressure cook with 1&1/2 cups water and 1/2 tsp turmeric powder. Dry roast the sambhar ingredients and grind to a fine powder.
2. Wash the vegetables and cut the drumstick,slice onion,peel the shallots and chop the tomato.
3. Heat oil in a cooking pan.When hot add the mustard seeds and broken red chillies. Saute.Add curry leaves.
4. Now add the onions and the shallots and fry well.Add the drumstick. After few mins add the drumstick.
5. Continue to fry. Add sambhar powder and tomato and saute. After 5 mins add the tamarind paste and 1&1/4 cup water.Simmer till the raw smell of the tamarind goes and the vegetables are cooked.
6. Mash the cooked dal well and add to the simmering vegetables. Add salt and sugar. Simmer for 6 to 7 mins. Add slit green chillies.
7. Add 1 tsp ghee.Cover with a lid and switch off the gas.
8. Serve hot with rice,idlis or dosas.
Bon Appetite!!!!!!!!
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SUBZEE WALI URAD DAL
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U need:
Black urad dal: 1 cup
mixed vegetables: 3/4 cup ( cauliflower,beans,carrots,green peas,baby corn)
fresh cream: 2 tsp
ginger-green chilli paste: 2 tsp
grated onion : 1/2 cup
chopped tomatoes: 1 medium
ginger julienne: 2 tsp
red chilli powder: 1 tsp
kitchen king masala: 2 tsp
dhaniya powder: 1 tsp
garam masala: 1 tsp
oil: 2 tablsp
ghee: 2 tsp
kasoori methi: 1 tsp
salt to taste
Method:
1. Wash and soak the dal for 4 hours.Pressure cook the dal with 1 cup water,1 tsp ginger-green chilli paste and pinch salt( 2 whistle)
2. Heat oil in a kadai. When hot add the grated onion and saute. Add the remaining giner-chilli paste and continue stirring.Sprinkle a little water. Add the tomatoes and fry well.
3. Add kitchen king masala, garam masala, dhaniya powder and 2 tablsp water.Stir well for 2 to 3 mins.Add 1&1/2 cup water,salt and simmer.Cover with a lid.
5. Remove lid and add the cooked dal.Stir well and add the cream and 1/2 cup water(optional).
6.In another small kadai add ghee,when the ghee is hot switch off the gas.Add the red chilli powder and kasoori methi.Pour this bhagar over the simmering subzee-dal.Cover with a lid and off the gas.
7. After 10 mins transfer the subzee-dal to a serving bowl and serve hot with parathas.
Note: Sprinkling of water prevents the masla from sticking to the bottom of the pan.
Bon Appetite
