Restaurant Style Sambar
by Swapnil Thakkar
30 Dec 2014
This recipe has been viewed 40890 times
Do u always fail to make a sambar that tastes as delicious as restaurant style sambar? Then here is a wonderful recipe that will be really helpful to u. Lets start cooking :)
Restaurant Style Sambar recipe - How to make Restaurant Style Sambar
Preparation Time: Cooking Time: Total Time:
Makes 8 to 10 bowl
For The Sambar Masala:
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1 cinnamon (dalchini)
a pinch of asafoetida (hing)
1 tsp garam masala
For Red Paste
2 medium tomatoes
1 clove garlic (lehsun)
2 tsp kashmiri red chilli powder
2 tbsp tamarind (imli) pulp
Other Ingredients
2 cups toovar (arhar) dal
salt to taste
1/2 tsp turmeric powder (haldi)
2 chopped onions
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
6-8 curry leaves (kadi patta)
1 pinch of asafoetida (hing)
1 tsp lemon juice
Method
For the sambar masala
For the Red paste:
- Method
- Take toor dal and wash it 2-3 times well
- Add some salt and 1/2 teaspoon turmeric, enough water and pressure cook it for 4-5 whistle or until its done. .
For the sambar masala
- For the sambar masala
- In a pan, take chana dal, urad dal, fenugreek seeds, mustard and cumin seeds, a piece of cinamon, 1-2 whole red chillies and dry roast it on medium flame until the dal turns golden color.
- In a blender, mix all these n grind into a very fine powder.
- Take this powder in a bowl, add pinch of asafoetida and 1 teaspoon of garam masala, mix well and keep aside.
For the Red paste:
- For the Red paste:
- Take 2 medium sized tomatoes, one clove garlic, roughly chop them n grind it well into a blender
- Take a tablespoon of oil in a pan, when it heats, add this tomato pulp into it and cook it well until it thickens(takes about 5 min)
- Add 2 teaspoon kashmiri chilli powder, mix well and simmer for more 2 min, add little water if required.
- Add 1-2 tbsp tamarind pulp, add the prepared masala in this paste, mix well, add little water and simmer for 2 minutes.
- Keep this red paste aside
- Our dal is ready, we wont discard the water, if it is excessive then only remove some.
- Blend the dal well with a hand blender.
- Add chopped onions and cook it in a big vessel for about 5 min on medium flame, stir occasionally.
- Add our red paste into this, mix well so that no lumps are formed.
- Simmer this for 10-15 mins, mixing occasionally.
- In a seperate pan, take 2 tablespoon oil, wen it heats, add 1/2 teaspoon mustard seeds, wen it crakcles, add pinch of asafoetida and 6-8 curry leaves and add this tempering to our sambar. Add 1 teaspoon of lemon juice.
- Simmer for more 5 min, taste it, add required amount of salt, a handful of coriander, mix well and turn off the flame!
- Our delicious and red colored restaurant style sambar is readyyy!
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