Staple South Indian Sensation a.k.a. Sambar :)

This dish is a legend - something that defines South India usually paired up with its die-hard soul mate idli! We are indeed down to basics with this recipe - Something I make all the time with, with idli and dosais, with rice, or mixed rice. And I realized I had not blogged it.  This is rather like living in Agra and not visiting the Taj unless someone who comes to visit you reminds you of its greatness! To my Indian blogger friends who are well aware of this dish and probably make it often too, this is just another take on the dish. To all my non- south Indian friends, this is an easy preparation using split peas (yellow in color, not to be mistaken with Bengal gram which too is like split peas, except more yellow and fatter) and tomatoes with a specific spice powder.


Ingredients
1 cup of split peas cooked soft and pulpy
1 can of diced tomatoes
2 cups of water
Diced Veggies (I used bell pepper and onions - two common choices)
1.5 tbsp of Sambar powder (available at all Indian stores)
1 tbsp of coconut powder
1/2 tsp of mustard seeds for sauteeing
Curry leaves
1 red dry chili (optional)
1 tsp of oil
1 tsp of butter/ghee

Preparation
Cook the dal and keep
In a blender grind the diced tomatoes with the coconut and sambar powders
In a pot, heat the oil, toss the diced veggies and let them cook for a minute or two
Add the tomato blend and allow it to come to a boil
Mash the dal and add to the pot
In a saute pan, splutter the mustard in the ghee and add the curry leaves and chili
Pour on the sambar and stir in lightly
Serve HOT with Idlis or rice


Seen here with his soul mate (raagi idlis) and almost constant companion, Coconut Chutney (to be blogged)

Sending this to Creative Sanyukta's event CWF-WF/WV-Tomato
http://creativesanyukta.blogspot.com/2011/02/guest-hosting-cooking-with-whole.html

Staple South Indian Sensation a.k.a. Sambar :)

This dish is a legend - something that defines South India usually paired up with its die-hard soul mate idli! We are indeed down to basics with this recipe - Something I make all the time with, with idli and dosais, with rice, or mixed rice. And I realized I had not blogged it.  This is rather like living in Agra and not visiting the Taj unless someone who comes to visit you reminds you of its greatness! To my Indian blogger friends who are well aware of this dish and probably make it often too, this is just another take on the dish. To all my non- south Indian friends, this is an easy preparation using split peas (yellow in color, not to be mistaken with Bengal gram which too is like split peas, except more yellow and fatter) and tomatoes with a specific spice powder.


Ingredients
1 cup of split peas cooked soft and pulpy
1 can of diced tomatoes
2 cups of water
Diced Veggies (I used bell pepper and onions - two common choices)
1.5 tbsp of Sambar powder (available at all Indian stores)
1 tbsp of coconut powder
1/2 tsp of mustard seeds for sauteeing
Curry leaves
1 red dry chili (optional)
1 tsp of oil
1 tsp of butter/ghee

Preparation
Cook the dal and keep
In a blender grind the diced tomatoes with the coconut and sambar powders
In a pot, heat the oil, toss the diced veggies and let them cook for a minute or two
Add the tomato blend and allow it to come to a boil
Mash the dal and add to the pot
In a saute pan, splutter the mustard in the ghee and add the curry leaves and chili
Pour on the sambar and stir in lightly
Serve HOT with Idlis or rice


Seen here with his soul mate (raagi idlis) and almost constant companion, Coconut Chutney (to be blogged)

Sending this to Creative Sanyukta's event CWF-WF/WV-Tomato
http://creativesanyukta.blogspot.com/2011/02/guest-hosting-cooking-with-whole.html