Saturday, April 2, 2011

Tomato Sambar - Tomato Lentil Stew

Quick and easy accompaniment with steamed rice.



4 to 6 big sized tomatoes
1 cup toovar (arhar) dal
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
2 tbsp sambaar powder

For Seasoning
1/2 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
3 to 4 whole dry kashmiri red chillies deseeded and broken up
4 to 6 tbsp oil

For Garnishing
3 to 4 tbsp chopped coriander (dhania) leaves
3 to 4 tbsp ghee
2 to 3 tbsp lemon juice


Steam the tomatoes peel off the skin mash well & keepPressure cook the thuvar dal with 2 cups of water, turmeric powder & asafetida pwd. tii soft (say for about 15 mins – on low flame after the first whistle.
Once the dhal is cooked remove from heat & leave to depressurize – open & mash well –keep aside
Take a vessel heat the oil kept for seasoning – when hot add the mustard seeds, cumin seeds, fenugreek seeds, dry chillies,curry leaves
when mustard seeds crackle add the mashed dhal, sambar powder & 2-3 cups of water mix well
Let it bubble nicely till sambar thickness is achieved
Remove from heat add lime juice & garnish with chopped corriander leaves