Sambar

The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the tuvar dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji .

Ingredients:

Toor dal-1 cup
Vegetables( Drumstick,Green Pepper,Eggplant,Okra)-100 gms
Small Onion-10
Small Tomato-1
Sambar powder-2 tsp
Tamarind-little smaller than goosbery size
Turmeric-1/4 tsp
Green chillies-2(Slitted lengthwise)
Salt-Required

For Seasoning:

Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Cumin seeds-1/2 tsp
Red chillies-2
Curry leaves-little
Hing-A pinch

Procedure:

1. Wash and cut the vegetable,Onion,Tomato.Soak the turmeric in 1/4 cup of water for about 10 mins.Squeeze the pulp and make ready the turmeric water.If turmeric paste is added this step you ca skip it out.

2. Boil water and pressure cook the dal with turmeric for 1 whistle.

3. Separate the cooked dal and water, and keep them aside.

4.Add 1/2 tsp of oil,In that add onion,Tomato,vegetable and fry for 2 seconds.Now add Tuvar dall water which was seperated aldready.
Note: Check the status frequently,Else it would get smashed out.

5. After the veggies are Half-cooked,add sambar powder and salt.

6. Now add the cooked thuvar dal and simmer for a 10 minutes.Remove the pan from heat and place another pan.

7. Heat some oil in that pan,Season the items give in season and keep frying for a few minutes.

8.Now add the turmeric water prepared aldready.After it reached boiling add the sambar and mix well.Check for taste.

9. Sprinkle coriander on top and Serve hot.