Carrot and beans Sambar

I am a great fan of this sambar and my mother does this sambar very well. This was new to my MIL as she was not aware that sambar could be made with carrots and beans. After she tasted this she immediately fell in love with it. She uses only country vegetables also mentioned Nattu Kaikari like drumstick, yam, Brinjals etc.,. We both learned a lot from each other and I am forever grateful to my mother and my MIL for having the patience and mention the mistake gently when something went wrong in the cooking when I was initially learning to cook.


You'll need:
  • Tur Dal - 1 cup / 150 gms
  • Carrot – 50 gms
  • French beans- 50 gms
  • Sambar Onions / shallots - 100 gms
  • Tomatoes, small – 1
  • Tamarind - small lemon size
  • Turmeric powder – ½ tsp
  • Sambar Powder - 2 tsp
  • salt – to taste
  • Oil – 1 tbsp
  • Coriander Leaves – for garnishing
For Seasoning:
  • Mustard Seeds – ½ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek – ½ tsp
  • Whole red chilli – 2
  • Asafetida – 2 pinches
  • Curry leaves – 1 sprig
Preparation:
Chop the carrots and beans into 2 inch long pieces. Soak the tamarind in some hot water and extract pulp from it. Remove the skin from the shallots and chop both the shallots and tomatoes.


Wash and pressure cook tur dal with ½ tsp oil and turmeric powder. In a small vessel on top of the dal place the carrots and beans also to be cooked after sprinkling them with little water. Release the pressure after three whistles and mash the dal well with a mathu. Keep aside.

Method:
In a kadai heat the oil and add the ingredients for seasoning one by one in the order mentioned. Now add the chopped onions. Sauté till they turn pink and add tomatoes, Sambar powder. Cook till the tomatoes turn mushy.

Now add the cooked tur dal, vegetables, tamarind pulp, and salt and mix well. Cook for 10 minutes on a medium flame till all are well cooked and the aroma of the sambar rises. Garnish with coriander leaves and serve hot with rice.

This is off to Aartee's Sapadu Ready

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