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VENGAYA THAL SAMBAR/ GREEN ONION SAMBAR
by
Gita Jaishankar
Calificación: 4.0
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%20Coming%20on%20to%20this%20sambar%20with%20scallions,%20this%20is%20my%20dad%E2%80%99s%20favorite%20sambar.%20The%20flavor%20of%20this%20sambar%20is%20simply%20awesome.%20This%20is%20my%20regular%20sambar%20recipe%20with%20some%20added%20scallions.%20I%20have%20used%20just%20one%20bunch%20of%20scallions%20here,%20so%20that%20it%20does%20not%20overpower%20any%20other%20ingredients%20added%20in%20the%20sambar.%20May%20be%20another%20%C2%BC%20cup%20of%20chopped%20green%20onions%20can%20be%20added%20in%20the%20end%20for%20some%20color.%3C/p%3E%3Cp%3EINGREDIENTS:%3C/p%3E%3Cp%3E1.%20Toor%20dhal%20or%20red%20lentils,%201%20cup.%3C/p%3E%3Cp%3E2.%20Small%20onions,%201%20cup.%3C/p%3E%3Cp%3E3.%20Scallions,%201%20bunch.%3C/p%3E%3Cp%3E4.%20Tomatoes,%20medium%20size,%202.%3C/p%3E%3Cp%3E5.%20Garlic,%202%20cloves%20(optional).%3C/p%3E%3Cp%3E6.%20Turmeric%20powder,%201%20teaspoon.%3C/p%3E%3Cp%3E7.%20Tamarind,%20a%20small%20lemon-sized%20ball%20or%202%20tablespoons%20of%20tamarind%20pulp.%3C/p%3E%3Cp%3E8.%20Chili%20powder,%201%20teaspoon.%3C/p%3E%3Cp%3E9.%20Coriander%20powder,%202%20teaspoons.%3C/p%3E%3Cp%3E10.%20Sambar%20powder,%20store%20brought%20or%20homemade,%201%20teaspoon.%3C/p%3E%3Cp%3E11.%20Asafetida,%201%20pinch.%3C/p%3E%3Cp%3E12.%20Salt%20as%20per%20taste.%3C/p%3E%3Cp%3E13.%20Mustard%20seeds,%20%C2%BD%20teaspoon.%3C/p%3E%3Cp%3E14.%20Curry%20leaves,%201%20sprig.%3C/p%3E%3Cp%3E15.%20Chopped%20cilantro,%20a%20handful.%3C/p%3E%3Cp%3E16.%20Vadakam,%201%20teaspoon,%20(optional).%20This%20is%20a%20mixture%20of%20dried%20onions,%20garlic,%20and%20a%20few%20spices.%20I%20use%20vadakam%20for%20seasoning%20sambar,%20rasams,%20and%20kuzambus.%20This%20can%20be%20omitted%20if%20not%20available.%3C/p%3E%3Cp%3EPREPARATION:%3C/p%3E%3Cp%3EPeel%20the%20onions%20and%20dice%20the%20tomatoes%20finely%20and%20slit%20the%20green%20chili%20into%202.%20Cut%20the%20scallions%20into%20small%20rings.%20Extract%20thick%20juice%20from%20the%20tamarind%20and%20keep%20aside.%20Wash%20the%20toor%20dhal%20well%20and%20cook%20the%20toor%20dhal%20along%20with%20the%20turmeric%20powder,%20onions,%20white%20part%20of%20the%20scallions,%20tomatoes,%20and%20garlic%20cloves%20in%20a%20pressure%20cooker%20for%20up%20to%203%20whistles.%20The%20dhal%20should%20be%20mashed%20well%20along%20with%20the%20added%20veggies.%20Heat%20a%20pan%20with%20some%20oil.%20When%20the%20oil%20is%20hot%20enough,%20add%20the%20mustard%20seeds%20and%20let%20it%20splutter.%20When%20the%20mustard%20seeds%20start%20to%20splutter,%20add%20the%20vadakam%20and%20fry%20for%20a%202%20seconds.%20Then%20add%20the%20tamarind%20juice,%20along%20with%20the%20chili%20powder,%20coriander%20powder,%20sambar%20powder,%20and%20salt%20along%20with%203%20cups%20of%20water%20and%20let%20it%20boil%20for%2010-15%20minutes.%20Then%20add%20the%20mashed%20dhal,%20the%20remainder%20of%20the%20scallions%20(the%20green%20part)%20and%20a%20pinch%20of%20asafetida%20and%20let%20it%20cook%20for%20a%20few%20more%20minutes%20until%20the%20desired%20consistency%20is%20reached.%20Garnish%20with%20curry%20leaves,%20chopped%20cilantro,%20and%20scallions%20and%20serve%20hot%20with%20rice,%20idlis,%20or%20dosas.%3C/p%3E){kind=link}