Carrot Sambar
Carrots are probably the most widely used sambar veggie (and healthy too) and I love the carrot sambar for the natural sweetness the carrots add to the dish.
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 1 lb Carrot peeled, 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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Wash and peel the carrots 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, carrot slices, 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!