I am back to this cooking blog for good this year. I am not quitting on this, not so easily. Trust me, I had done a hundred recipes in the past but just couldnt make time to post everything here. I have loads and loads of photos of those recipes that turned out super yummy and I am not going to fail them. I am planning to post a recipe everyday and lets see how far that succeeds. Let me start with my new found way of making sambar – I am calling Thideer Sambar – the one that can be made in a jiffy. It goes very well with idli/dosa/pongal. Its very very easy to prepare and doesnt even require sambar powder. Its yellow color looks very inviting and tastes best when served aside with coconut chutney. Here is the recipe –
- Moong dal – 1/2 cup
- Onion – 1
- Tomato – 1
- Garlic pods – 6-7
- Green Chilies – 2
- Corriander – a little
- Salt – as required
- Tamarind Paste – 1 tsp
- Oil – 1 tsp
- Mustard Seeds – 1/2 tsp
- Jeera – 1/2 tsp
- Curry Leaves – a few
- Asafoetida – 2 pinches
- Red Chili – 1
- Turmeric Powder – 1/3 tsp
- Roughly chop the onion and tomato and slightly crush the garlic pods.
- Slit the green chilies into halves.
- Wash the moong dal and put it in the pressure cooker along with the other chopped ingredients (onion, tomato, garlic, green chilies)
- Pressure cook for about 5-6 whistles.
- Once the lid is taken off, add salt, turmeric, tamarind and chopped coriander. Let it come to boil
- Take a tadka pan, add oil. Put in the mustard seeds, jeera, red chili, asafoetida and curry leaves.
- Add the tadka to the sambar and its ready to be served.