Golden Beetroot Sambar
Golden Beetroot is certainly not one of the popular sambar veggie, but if you try making this Golden Beetroot Sambar one time (if it is available in your grocery store), you sure will become a huge fan of this dish like me!
Ingredients
- 3 Golden Beetroot skinned, sliced
- 2 tbsp Sambar powder Sambar powder substitute given below
- Tamarind juice to taste
To pressure cook dal
- 1 cup Tool dal
- 1 Tomato
- 4 cloves Garlic
- 1 tsp Turmeric powder
- 1 tsp Hing powder
- 1 tsp Sesame oil
For tadka
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Methi seeds
- 1 Green chili sliced
- 1/2 tbsp Jeera seeds
- 1 Red chili
- 1 sprig Curry leaves
- 1 cup Onion (or shallots) sliced
- 1 cup Tomatoes chopped
Sambar powder substitute
- 1 tbsp Chili powder
- 1/2 tbsp Coriander powder
To garnish
- 1/4 cup Coriander leaves chopped
Instructions
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Take about 2 or 3 small or medium sized golden beets, wash and peel the skin and cut into quarter inch thick slices as shown in the recipe picture.
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Wash and pressure cook dal for three whistles with 1 tomato, 4 cloves garlic, 1 tsp each turmeric powder, hing powder and sesame oil with three cups water. Mash the dal and keep it separate.
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On a big pot, heat oil and add mustard seeds. When they splutter, add methi seeds and let them brown slightly. Quickly add jeera seeds, and after few seconds, add 1 red chili and fry for some time. Add curry leaves, then sliced onion and green chili and fry well.
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Add enough water, cut golden beetroot pieces, 2 tbsp. sambar powder, salt and mix well and cover and cook for about 10 mins.
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Add mashed dal to the pot, mix well, adjust salt level and cover and cook for another 10 mins or until the vegetable pieces are soft and tender.
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Add tamarind juice and let it cook for another couple mins.
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Garnish with chopped coriander leaves and enjoy with hot rice, homemade ghee, a spicy side dish fry (Potato, Plantain or Suran) and a papad!