Sambar...amchi kolumbo(GSB konkani)

GSB's like sambar a lot.We can have it for breakfast or lunch or for dinner .It tastes superb with rice or south indian idli or dosa.Normally we use ready-made Sambar powder .But for our marriage functions they prefer freshly  ground sambar masala along with little coconut which tastes as well as smells awesome specially when they serve it with rice and papadam.So when ever i have time i prefer freshly ground  sambar.

Ingredients for the masala:-

Coriander seeds-3tsp

Red chilly kashmiri-8-10

Cumin-1/2tsp

Chana dal(Chick peas )-1/2tsp

Coconut-1tbsp(grated)

Asafoetida powder -1tsp

Black sesame seeds-1/2tsp

Methi(fenugreek)-1/4tsp

Pepper corns - 4-5

Turmeric powder-1/2tsp

for the Main dish:-

Mixed veggies(french beans,mangalore cucumber,oniln and potato)

Mixed vegetables(french beans,carrots,potato,brinjal,onion,mangalore cucumber,drumsticks etc any of the these )-3 to 4 cups(cut into cubes)

Turdal(yellow lentil)-1 cup

Tomato-2(chopped)

Salt to taste

For the seasoning:-

Mustard seeds-1tsp

Curry leaves-10-12

Coconut oil or veg oil-2tsp

Coriander leaves for garnishing

Mehtod of making sambar masala:

• Dry roast all the  sambar ingredients except both turmeric and asafoetida powder together till dark brown  or until you get that nice aroma.At last add turmeric and Asafoetida powder and switch off the gas.
• Now grind the roasted ingredients along with a small marble sized ball of tamarind to fine paste and keep aside.

Method :

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• Pressure cook dal and vegetables in a separate container and if you are using brinjal and drumsticks then you have to boil it separate without pressure cook.
• Take 3 whistle and switch off the gas.
• Once the pressure cooker cools down open the lid and beat the dal nicely and transfer it to a big vessel.Add the mixed cooked  vegetable and bring to boil adding salt to taste.
• now add the ground sambar masala and boil further.Now switch off the gas .
• Now keep the small pan to tempering.Put some oil let it heat now drop some mustard and let it crackle,then add the curry leaves and switch off the gas and pour this over the sambar.
• Now garnish the sambar with fresh coriander leaves.
• Serve hot with rice,ghee and with crispy fried papad.

Rice and sambar