Category: Breakfast / Lunch
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 3-4 servings
Quick Sambhar - This can be prepared quickly in just one pot (pressure cooker) and perfect for Idly / Dosa / pongal and Rice. Whenever there's less time and need to prepare breakfast and lunch, I usually prefer this:)
Ingredients:
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 3-4 servings
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| Quick Sambhar:) |
- Toor Dhal - 3/4 cup
- Small onions, peeled and halved - 12-15 nos (Or 1 big onion)
- Tomato (Juicy), chopped - 1 no.
- Carrots, chopped - 2 nos or any veggies used for Sambhar
- Tamarind - lemon sized (I used 1/2 tsp of tamarind concentrate)
- Turmeric powder - 1/2 tsp
- Sambhar powder - 1/2 to 1 tbsp
- Oil or Ghee- 1 tsp
- Mustard seeds - 1/2 tsp
- Asafoetida (Hing) - a generous pinch
- Curry leaves - few
- Red chilly - 1 (adjust for required spiciness)
- Water - as required
- Coriander leaves - 3-4 tbsp
- Salt- to taste
- Pre soak toor dhal in 2 cups of water until we finish sauting vegetables. This will make the dhal cook softer and faster
- If using tamarind, extract juice with enough water and keep aside
- Heat the pressure cooker and add oil; once it's hot add the mustard seeds followed by red chillies, curry leaves and asafoetida (adding one by one after the seeds splutter)
- Add the onions, saute for a minute
- Add the tomatoes, saute for 2 mins
- Add the carrots and saute till the raw smell goes off
- Now add the sambar powder, turmeric powder and required salt, saute for a min
- Drain the water for the toor dhal and add the dhal to the cooker, mix well
- Now add around 2 cups of water; mix well, check for salt and close with lid. We can also add tamarind extract now and cook in one shot but here I added after pressure cooking
- Once it started steaming, put the whistle and reduce the flame to medium (not low)
- Cook for 2 whistles and switch off.
- Upon the release of pressure, open the lid and add the tamarind extract and allow to boil for few mins
- Switch off and garnish with coriander leaves
- While preparing in this way, make sure not to use vegetables such as brinjal, since they will become mushy. So far I have used carrots, radish, capsicum, potato, beans and all worked out well
- Sambhar thickness can be adjusted as per your liking
- Since my sambhar powder is on the spicier side, I had used 1/2 tbsp, you can adjust as per your taste
Idly with Sambhar!
Sambhar for Lunch!
so how is it quick. u made it the original style.!!!
ReplyDeleteIn the traditional way of preparing Sambhar, first we need to cook dhal separately, then saute veggies, once they get cooked add the dhal, add freshly prepared or even stored sambhar powder, and after boiling need to add tamarind extract and allow to boil for few mins. Finally prepare tadka. But here we prepared in one pot in less time. Hope this clarifies you!
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