Here is a simple version of samabr with Beetroot as its main ingredient. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice.
- Toor Dal – 1 cup
- Beetroot – 2 nos, medium size peeled and cubed
- Ladyfinger – 5 nos, cut into 2 inch size
- Potato – 1 nos, medium size peeled and cubed
- Shallots – 15 to 20 nos
- Turmeric powder – ¼ tsp
- Sambar Powder – 1 tbsp
- Tomato – 2 nos
- Asafetida – a large pinch
- Tamarind – ½ lemon size
- Green Chilli – 2 to 3 nos
- Oil – 2 tbsp
- Mustard Seeds – ½ tsp
- Dry Red Chilli – 2 nos
- Fenugreek Seeds – 1 pinch
- Salt – to taste
- Curry Leaves – a few
- Coriander Leaves – a few, finely chopped
METHOD OF COOKING :
- Soak toor dal for 30 minutes in normal water, drain and pressure cook with just enough water, salt and a pinch of turmeric powder.
- Meanwhile heat a tablespoon of oil in a fry pan, sauté the sliced ladyfinger for a couple of minutes and keep aside.
- Saute the shallots to the same oil for a couple of minutes and transfer it to the cooked toor dal in the pressure cooker.
- Then add diced vegetables, turmeric powder, green chilli and salt to the cooked toor dal and continue cooking.
- When the vegetables get cook, add tomato.
- Dissolve tamarind pulp in ½ cup of warm water and add it using a strainer.
- Add sambar powder, mix well and continue cooking on medium low flame for a couple of minutes.
- Add asafetida and chopped coriander leaves.
- Heat oil in a pan and splutter mustard seeds. Add dry red chilies, curry leaves and pour it over the sambar.
- Serve hot Beetroot Sambar with Idli, Vada, Dosa or Rice
Recipe No. 492