How to make Instant Sambar

When there are guests at home, or when there is a need to make Sambar fast and instantly, then the following can be done with easily.

Moong Dal - 1 cup
Green Cillies - 2 nos
Tomatoes - 2 nos
Salt - To taste
Tamarind Paste - 1 tsp

To Temper
Mustard seeds - 1/2 tsp
Urad Dal - 1 tbsp
Hing - one pinch

  Pressure cook moong dal and mash it thoroughly. Add salt, diced tomatoes, and green chillies to tamarind water and boil it for a few mins. Add the cooked dal and mix well.

   Remove from flame and temper.


S said…
I am a novice cook. I tried this sambhar just now. I haven't tasted this yet. I will eat this for dinner tonight.

Here are some initial thoughts.

1. Overall it was easy enough.

2. I think that the taste comes from the balance between dal, chilies, and tamarind/tomatoes, given the necessary minimum amount of salt. I am sure that I didn't get it right. Perhaps this will come with experience.

3. I pressure cooked 1/2 a cup of moong dal. Felt it was too much and used only 1/3 to 1/2 of it. I just used 1 green chili, 1/2 tsp of tamarind paste, and 1/4 of a big tomato. It would be a miracle if this proportion was ideal.

4. When I took the moong dal out of the pressure cooker it was almost dry (but cooked). I wish that I had added more water. I also should have dissolved tamarind paste in water before adding to the sambhar. These two are mistakes I won't make the next time -- that's why I am writing them here.

5. I certainly will try this again.

6. Thanks for the recipe.
S said…
I am a novice cook. This is easy to make. I ended up not putting enough "heat" in the sambhar, having added only one green chili. I added some red chili powder. I have only tasted this briefly. I will have a better feel when I have it for dinner later today.