There are so many varieties of making Sambar and here is one of them. The sweet shallots cooked with tangy, spicy lentil soup is a perfect side dish for any meal to make it complete and flavorful. Shallot Sambar recipe that I shared here is our family’s signature recipe. Here goes the recipe for this yummy Sambar.
Serves – 2 – 3
Preparation time – 5 mins
Cooking time – 30 mins
- Split Skinless pigeon peas (Toor Dal) (wash, drain water soak in fresh water for 1/2 hr) – 1/2 Cup
- Shallot (peeled) – 1 Cup
- Oil – 1 Tbsp (divided)
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Asafoetida (hing) – pinch
- Sambar Powder – 3/4 tsp
- Red Chilli Powder – 1/2 tsp or to taste
- Salt – to taste
- Sugar – 1 tsp or to taste
- Tamarind – 5 Flakes (soak in water to extract juice)
- Turmeric Powder – 1/2 tsp
- Tomato (chopped) – 1 no
- Pressure cook the dal with 1 cup of water, turmeric powder, salt, tomato till soft (atleast 5 whistles)
- Meanwhile extract juice from soaked tamarind, set it aside. Chop cilatnro, curry leaves and peel the shallots.
- In a pan add 1 tsp of oil and fry the shallots till tender.
- Once the dal is done mash it completely, add to the cooked shallots.
- Add in red chilli powder, tamarind juice, sugar, sambar powder and bring to a boil.
- Then start prepare seasoning in another pan. Start by heating the oil, add mustard seeds, cumin seeds, hing, curry leaves and cilantro.
- Add the seasoning immediately into the boiling sambar.Serve immediately with rice/ roti/ poori.