Mysore Sambar

This is another recipe I tried from 'Dakshin'. It does not look ezzackly like the picture in the book.. but it sure packs in a punch!

I had never really considered trying out any 'different' versions of sambar, to me sambar is the one you make with MTR Sambar masala and for some time now, I make my own Sambar powder at home. Leafing thru 'Dakshin' , the sheer variety boggled my mind, I didn't even know SO many sambars existed! (Ah, blogging! so much to learn! )

What was different about this sambar (to me) was that it did not taste like the 'typical' sambar ! So those who try this recipe, be prepared for something different, but yes, an explosion of flavor!
This is one thing however, you do not want to combine with idli or dosa, that, is for sure! Tastes great with rice and some ghee drizzled on it (the ghee is again a personal preference)

The recipes in Dakshin, to me, are slightly lengthy in procedure and I like to take a few shortcuts, wherever possible! For example, the recipe calls for boiling the daal in a saucepan till cooked, me, I prefer using my pressure cooker to save time and fuel. Cooking the vegetables in the microwave is faster as well!

3/4 cup Toor Daal
3 cups Water
1 cup Beans chopped
1 Potato peeled and chopped
2 tbsp Green Peas
1/2 tsp Turmeric powder
Salt to taste

PASTE
1 tbsp Coriander seeds
1/2 fresh coconut grated
1 tsp. Brown Mustard seeds
1 tbsp uncooked long grain Rice
6 red Chillies
a little water

TEMPERING
2 tsp oil
1 tsp Mustard seeds & Cumin seeds EACH
1 Red Chilli halved
Few curry leaves

Wash the daal in 2-3 changes of water and cook.

Place all the ingredients under PASTE in a blender and grind to a smooth paste. I ground them in my spice grinder and then added water to make a paste. Set aside

Chop the beans and potato in 1 inch pieces. Place in a saucepan, with the peas , add water to just cover the vegetables and cook till tender. Add the daal, turmeric and salt and the ground paste . Simmer gently until well blended
Heat 2 tsp oil , add the mustard seeds, add the cumin seeds, halved red chilli, Curry leaves. When the mustard seeds sputter add this to the sambar. Stir thoroughly. Serve hot with rice.