Samber

Ingredients:

500g arhar dal
1 onion
2 tomatos
3-4 green chilies
1L water
Salt to taste
2 tea spoon turmeric powder
500g seasonal vegetables like (carrot, reddish, capsicum, cauliflower, broccoli, etc)
2 tea spoons mustard seeds
2 tea spoons cumin seeds
1 tea spoon fenugreek leaves
2-3 dried red chilies
3 tb spoon oil
1 tea spoon tamarind paste
2 tb spoon samber powder

Method:

1. Wash dal and keep in pressure cooker.
2. Chop thinly onion and tomato and add to the cooker.
3. Add salt, turmeric powder and water and pressure cook it until one whistle.
4. Chop all the vegetables finely.
5. Take a separate pan, put mustard seeds and roast on fire, add twoTb. Spoon of oil then add all the cut vegetables and sauté for 5-8 mins.
6. When pressure of the cooker is released, open the lid, stir the dal, and add sautéed vegetables.
7. Again heat pan, add one spoon of oil, and add fenugreek leaves and red chilies when brown, pour in samber.
8. Dry roast cumin seeds, grind them and add to samber.
9. Add 2 Tb. Spoons of samber powder to the samber.
10. Finally mix in a tea spoon of tamarind paste
11. Pour in boiled water to make it enough fluid.
12. Simmer it for 10-12 mins. Serve with rice & enjoy.

Cooking Time (Minutes): 5

TIPS:

Arhar & Toor dals are synonymous
‘Karhi patta’, instead of fenugreek leaves, is fine
Frozen mixed veggies (~400g – 500g for 500gms dal should be okay, of course depending upon your choice). Include, say, 150-200gms of carrots/beans, ~150gms of cauliflower/broccoli and 150-200gms of capsicum/egg plant (egg plant is the salient ingredient is South Indian preparation but you may miss it if you don’t like it)
1L of water at the start (for pressure cooking of dal) and another 1 – 1.25L of boiling water at the end to make enough gravy (you can adjust according to your choice)
Mash the veggies a bit, with a ladle, after the aforesaid boil in the cooker
2 tsf of salt & 1.5 tsf of tamarind paste is a suggestion for this much amount of the recipe

Have you tried this recipe yet? Let us know if you have any comments or feedback.

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