RADISH SAMBHAR

INGREDIENTS:

Radish - 150gms sliced
Toor dal - 1cup
Tamarind - lemon sized
Sambhar powder - 4tsp
Water - 3cups (for boiling dal)
Curry leaves - a sprig
Hing - pinch
Haldi - 1/4tsp

FOR TADKA :

Oil - 1tsp
Mustard seeds - 1/2tsp
Methi seeds - 1/4tsp

METHOD:

1. Take 1cup of toor dal  wash the dal nicely.
2. Pressure cook the dal  for three whistles.

3. Soak the tamarind in water.

4. Slice the radish into thin slices.

5. Extract the juice from the soaked tamarind.

 

6.Add 4 tsp of sambhar powder  (I used homemade sambhar powder. Will post the recipe for that later) in the tamarind extract.

7. Mix the sambhar powder well.

8. Add a pinch of hing.

9. Add washed curry leaves, and salt.

10. Mix them well.

11. Add sliced radish to this mixture.

12. Allow it to boil.

13. In the mean time mash the cooked dal.

14. Once the radish is cooked add the mashed dal.

15. Take a small skillet and add oil for tadka.

16. Add mustars seeds and let then pop well.

17. Add  methi seeds and add the tadka to the sambar.

18. Yummy  radish sambhar is ready to serve................................

SAMBHAR WITH (MIXED VEGETABLE)

INGREDIENTS:

Toor Daal  –  1 cup

Water   –  4cups
Carrot  –  1 (cut)
Green Beans  –  1/4 cup (cut)
Lauki  – 1/2 cup (cubed)
Sal t –  to taste
Tamarind  –  1-1.5 tbsp or to taste
Asafoetida –  pinch
Turmeric Powder  –  1/4 tsp
Red Chili Powder  –  to taste
Sambar Powder  –  4 tsp
Tomato  –  1/2 medium (cubed)
Oil + Ghee  –  1.5 tbsp
Mustard Seeds – 1 tsp
Curry Leaves  –  1 sprig
Coriander Powder  –  1 tbsp
Coriander Leaves  –  for garnish

METHOD:

1. Take 1 cup of toor dal .

2.  Wash and soak the Toor Daal for 30 minutes.

3 . Drain the water and put it in the Pressure cooker.

4. Add in the Carrots, Green Beans, lauki .

5. Add  4 cups Water  and Salt.

6 . Close the cooker, cook the Daal on medium heat, 1 whistle.

7. And allow the pressure to go down.

8 . Meanwhile, soak the Tamarind in 1/2 cup hot Wate and allow it to soften.

9 . Once safe, open the Pressure Cooker.

10.  turn the heat on medium again.

11 . Add in Turmeric Powder .

12. Add a  pinch of salt , asafoetida.

13. Add 1/2 the Chilli Powder, 1/2 the Sambar Powder.

14 . Mix and add chopped tomatoes.

15.  let the Sambar keep boiling.

16 . Mash the Tamarind so the juice/paste seperates from the fiber and the seeds.

17.  starin the juice into the boiling Sambar.

18.  Add the balance of the Water (1/2 cup or amount needed) to get the Sambar to the desired consistency.

19 . Allow it boil till the raw Tamarind smell has gone and the Tomatoes should also be cooked.
20 . For the seasoning, take a small skillet on medium heat and add in the Oil+Ghee.

21 . Once hot, add in Mustard Seeds and a pinch of Asafoetida.

22 . Allow the Mustard Seeds to pop and then add jeera.

23 . Then add in Curry Leaves and turn off the stove.

24 . Add i n the Red Chillie Powder, Sambar Powder, Coriander powder.

 and a little bit of water to avoid powders burning.

25 . Add to the Sambar.

26 . Mix and allow it to boil for another 2-3 minutes.

27 . Garnish with Cilantro/Coriander Leaves and it’s ready

Enjoy your hot hot sambhar with dosa, idly or hot rice.........................................

TODAYS LUNCH BOX MENU 5

Todays lunch box consits : Mysore tomato rasam
                                        Paneer burji

                                         bhindi jaipuri   
                                         curd rice with pickle
                                        roasted masala papad 

                                           MYSORE TOMATO RASAM

INGREDIENTS: Toor dal - 1cup

                           Green chillies - 2

                           Tomatoes - 3 finely chopped

                           Sambhar powder - 1tbsp

                           Salt - to taste

                           Turmeric - pinch

FOR SEASONING: Onions - 1tbsp finely chopped

                                 Mustard - 1tsp

                                 Jeera seeds - 1/4tsp        
                    

                                 Fenu greek (methi) seeds - 1/4tsp 
                                 Dry red chillies - 2
                                 Curry leaves
                                 Coriander leaves - 2tbsp
                                 Ghee -1tbsp
                                Chilli powder - 1/2tsp
                                 Hing - pinch


 METHOD:

 1. Take 1cup toor dal and add 5cups water.
2. In dal add chopped tomatoes and green chillies.

3. Boil it for 6whistles.

4. Mash the dal well.

5. Add salt.

6. Take a tadka pan add ghee  and heat.

7. Add mustard seeds

8. Add jeera, urad dal, red chillies, and curry leaves and fry well.

9. Add to the boiled dal.

10. Add sambhar powder and mix well nicely.

11. Now add tamarind water , coriander leaves, chilli powder and mix well.

12. Let it boil nicely add little hing..........

serve hot...............................................