Green Chili Sambar recipe| Sambar recipe.

Sambar is a staple dish in our house. I make sambar at least once a week. There are different variations of the sambar I make. This sambar does not need any sambar powder. The taste for this sambar comes from the fenugreek powder that we will add at the end. This goes very well with rice, idli, dosa, and chapati. I don't any vegetables to this dish, unlike other sambar recipes. If you are making sambar idli, it will taste great will little ghee. Let's look into the recipe.

Ingredients:

Toor dal - 1 cup

Tamarind -gooseberry size

Onion - 1 big ( Shallots - 6 to 7) (finely chopped)

Tomato -2 medium-sized (finely chopped)

Green chilies - 10 to 12 (cut slit-wise)

Turmeric powder - 1/2 tsp

oil - 2tbsp

Mustard seeds - 1tsp

Urad dal - 1 tsp

Cumin - 1tsp

Fenugreek - 1tsp

Hing/asafoetida - 1/2 tsp

Curry leaves -few

Coriander leaves -few

Steps:

1. Wash the dal and add 2 1/2 cups of water with cumin, turmeric powder and pressure cook for 3 whistles. Mash it well and keep aside.

2. Soak the tamarind in a cup of water and extract the juice. Dry roast the fenugreek seeds and add hing at the end. Grind it to smooth powder.

3. In a pan, add oil, mustard, urad dal, and curry leaves. Once the mustard splutters, add green chilies and onion. Saute it until the onions are translucent. Add tomatoes and cook till it is mushy.

4. Now add the tamarind pulp and let it boil for a minute. Then add the dal with 2 cups of water and mix it well. Let it boil for 5 minutes. Then add the ground fenugreek powder , salt, and cook for 3 minutes. Switch off the stove. Garnish with coriander leaves.

Serve it hot with rice, idli, dosa, and chapati! Enjoy!

Notes:

1. If you want the sambar to be more/less spicy adjust the green chilies accordingly.

2. If you add more fenugreek, the sambar will turn bitter. So add only mentioned quantity

3. If you are serving for idli, dosa, add a little extra water when cooking.