Mysore Sambhar

From the cuisine of Karnataka

Mysore Sambhar

Servings : 5 to 6 | Prep time : 15 minutes

Cooking time : 20 minutes | Course : Main

This is a spicy, tangy and the most sweetish version of sambhar recipe that goes well along with breakfast, lunch and dinner.

INGREDIENTS

• Red gram (Tuvar dal) or Massor dal or a mix of both - 1/2 cup

• Ghee - 1 tsp

• Small Onions, roughly chopped - 1/4 cup

• Tomatoes, roughly chopped - 1/2 cup

• Mixed veggies of your choice, cut into one inch cubes - 2 cups

• Tamarind paste, thick - 1 Tbsp

• myleafy Mysuru SAARU MASALA - 1 to 1 1/2 Tbsp

• Ghee or Peanut oil - 2 Tbsp

• Mustard seeds, black - 1 tsp

• Small onions, roughly chopped- 1/4 cup

• Curry leaves - 10 to 15

• Red chillies, dried - 1 to 2

• Jaggery (this is a must) - 2 Tbsp

• Dried coconut (kopra), finely grated or powdered - 1 tsp (optional)

• Salt as required

• Heap of love!

METHOD

Step 1 : Pre-cook

Cook red gram with 3 to 4 cups of water, Ghee and turmeric powder if needed, until it turns mushy.

Step 2 : Grind

Add the small onions and tomatoes. Sauté fora while and then add the veggies. Cook well for another 10 minutes or until veggies turn soft. Add in the tamarind paste, myleafy Mysore SAARU MASALA, jaggery, dried coconut and salt, as required. Mix well to integrate the spices with cooked lentil.

Step 3 : Temper

Pre-heat a separate pan, pour in the ghee and add mustard seeds, followed by curry leaves, red chillies and small onions. Sauté until the onions turn slightly brown. Switch off the flame and pour this entire tempering in to the lentil-vegetable mixture and mix well.

Serve hot with Rice, Idli, Dosa, etc.,

Note: Tuvar dal and Massoor dal can be used as mixed in preferred ratio. Addition of small onions and ghee for final tempering is much preferable for an enhanced taste. Jaggery is a must in this dish, to bring in the sweetness. Dry coconut can also be replaced with fresh coconut, but recommended as a paste. In absence, small onions can be replaced with large ones.