Categories: Side dish for Idli/Dosa, sambar/Curry/Huli
Ingredients
- Arhar or Toor Dal: 1 cup
- Onions: 1, finely chopped
- Tomatoes: 2, finely chopped
- Ginger: 2', grated
- Carrots: 1, grated (add more veggies like eggplant,bottleguard to taste)
- Spinach: 1/4, finely chopped
- Sambar Masala: 1tsp
- Tamarind Paste : 2 -3 tsp
- Salt : 1tsp
- Chilli, Turmeric: 1tsp
- Oil: 2tsp
- Coconut chutney: 2tsp,optional
- For Tempering:
- Mustard seeds: 1tsp
- Curry Leaves: few sprigs
- Cilantro(coriander): few leaves
- Cooking Oil: 1/2 tsp
Directions
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Wash the dal and gently steam it in a pressure cooker by adding water, salt and turmeric.
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The traditional method of adding veggies is by cutting into big chunks.
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But I prefer to finely chop/shred the seasonal veggies at hand.
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This makes the dal more uniform and its being like by the kids too.
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In a nonstick skillet, take 2-3 drops of oil and add mustard seeds.
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When the seeds pop up, add curry leaves.
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Take this tempering out of the pan and keep aside to be added later.
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Add some oil in the skillet. Add chopped onions, tomatoes and ginger, saute well, followed by carrots and spinach, give it a quick stir. Season the masala with salt and chilli to taste.
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Now to add tanginess to the sambar, add tamarind paste and half cup of water.
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Finally add sambar masala. Let all the ingredients simmer for 5 minutes on a slow heat.
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Add this masala to the steamed dal and check the thickness.
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If the sambar is too thick, add some warm water and adjust the spices to taste and can also add some coconut chutney. Finally add the tempering of mustard seeds and curry leaves and cilantro sprigs.