Carrot Sambar
Carrot Sambar is a mild sambar that goes perfetly with the breakfast. It is loaded with protein and the goodness of the carrot.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Carrot – 3 nos
- Sambar Powder – 2 tsp
- Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Water – 1 cup
- Coriander Leaves to garnish
- Tamarind Gooseberry sized
To Pressure Cook :
- Toor Dal – 1 cup
- Onions - 1
- Tomato - 1
- Garlic – 5-8 pods
- Hing a small piece
To Temper :
- Oil/Ghee – 1 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Hing a generous pinch
- Curry Leaves a spring
- Dry Red Chilli – 3 nos
Instructions
- In a pressure cooker add in the Toor dal, chopped Onions, Tomatoes, Garlic, Carrot and a small piece of Hing. Pressure cook on high for 4 whistles and then on a low flame for about 2 whistles and switch off the Flame. Wait till the pressure gets released all by itself.
- Now open the cooker and mash the Dal well ,soak the Tamarind in Water for about 15 misn and extract the tamarind juice add in the Tamarind water to the cooked Dal,Next add in the Sambar powder, Chilli powder, turmeric powder and Salt and mix well.
- Take a pan add in oil or Ghee once it becomes hot add in the To Temper ingredients finally add in the cooked sambar and cook on a medium flame and bring to a boil .Finally garnish with Coriander leaves and switch off the flame.
Notes
- Instead of adding the carrots in cooker it can also be sautéed after Tempering.
- After tempering ingredients are added add in the carrots and cook it till done and then add in the cooked Dal and bring it to a boil.
- However on busy working days when I don’t get time I cook the carrots in pressure cooker itself as it saves time.
- Tastes good with Idli or Dosa ,Pongal or even Steamed Rice.
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