Category: Lunch
Preparation Time: 10 mins
Cooking Time: 30 mins
Servings: 3-4
Drumstick Sambhar is our favourite and after coming to US I really missed my mom's Sambhar . And whenever we bought fresh ones here, Immediately will prepare this sambhar. At my home, they will cook toor dhal in open pot and not in pressure cooker; when Dhal cooked "under pressure", there's little compromise in taste - this is in my opinion:), May be that's the secret for the authentic flavor. They will cook Dhal in open pot with a tomato in it, once dhal is half cooked, they will take off the tomato and some dhal water for preparing rasam.Then add the veggies with home made sambhar powder so that it gets cooked in dhal itself. Both the Rasam and Sambhar will be Yummy:)
Due to time constraint, I pressure cook it mostly:(
Ingredients:
Preparation Time: 10 mins
Cooking Time: 30 mins
Servings: 3-4
Drumstick Sambhar is our favourite and after coming to US I really missed my mom's Sambhar . And whenever we bought fresh ones here, Immediately will prepare this sambhar. At my home, they will cook toor dhal in open pot and not in pressure cooker; when Dhal cooked "under pressure", there's little compromise in taste - this is in my opinion:), May be that's the secret for the authentic flavor. They will cook Dhal in open pot with a tomato in it, once dhal is half cooked, they will take off the tomato and some dhal water for preparing rasam.Then add the veggies with home made sambhar powder so that it gets cooked in dhal itself. Both the Rasam and Sambhar will be Yummy:)
Due to time constraint, I pressure cook it mostly:(
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| Home Style Drumstick Sambhar |
Ingredients:
- Toor Dhal - 1 cup
- Small onions, peeled and halved - 12-15 nos
- Tomato, roughly chopped - 1 no.
- Drumsticks, chopped - 2 nos
- Tamarind - lemon sized (I used 1/2 tsp of tamarind concentrate)
- Turmeric powder - 1/2 tsp
- Sambhar powder (Home made / Store bought) -1 1/2 tsp
- Cooking Oil- 1 tsp
- Mustard seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Asafoetida (Hing) - a generous pinch
- Curry leaves - few
- Red chilly - 1 (adjust for required spiciness)
- Water - as required
- Castor Oil - few drops (Optional)
- Coriander leaves - 3-4 tbsp
- Salt- to taste
- Soak Dhal in enough water for atleast 15 mins and pressure cook it with required water, turmeric, few drops of castor oil for 2 whistles (Not to be mushy)
- Take the cooked dhal in a pan / in cooker itself, add required water and then add halved onions, chopped tomatoes and drumsticks
- Add Sambhar powder and allow to cook till the veggies become soft (not mushy)
- Add tamarind juice and allow to boil for few mins
- In another pan, heat oil, once its hot, add mustard seeds. After it splutters, add red chilly, asafoetids, fenugreek and curry leaves
- Then add the sambhar into it (or the vice versa) and give a nice boil
- Switch off and garnish with coriander leaves
- Serve hot with Rice or Idly, Dosai or Pongal
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