Update: My Computer is fixed.. I’ve updated the post with the pics.
I wanted to use my slow cooker that’s been collecting dust for quite sometime now. So I decided to make sambar in it and it came out pretty good, can’t complain for the minimum amount of work I had to put in.
2 - 3 3tbspsTomatoes Tamarind– medium, chopped (I used 1 small tomato chopped and 1/3 cup crushed tomato) paste
2 - 3tbspsSambar Powder – homemade or store-bought (I used Ambika brand that I brought from India)
I combined dal and veggies along with 5-6 cups water, ½ tsp turmeric, sambar powder, chili powder and salt in the slow cooker. Cooked on Low for about 6 hours (or on High for 4hrs).
So by the time we came home, dal & veggies were done, then I added tamarind extract and adjusted the seasonings. Cooked for another 30 minutes on High.
When there was about 10 minutes left for cooking, I made the tadka in 2tbsp oil, added it to slow cooker and let it cook.
Serve with rice, idli, dosa, roti, practically anything can be eaten with sambar. With the leftovers I made Sambar Semya which is nothing but vermicelli mixed with sambar.
Here’s how I made it:
Bring 6cups of water to a rolling boil, add 1tsp salt and 1 cup semya (vermicelli like bambino or MTR brand); cook for 3-4 minutes or until semya is cooked through. Drain the water and set aside to cool. Heat 1tbsp oil in a large sauté pan, add 1tsp each of urad dal, chana dal, mustard seeds & cumin seeds, 2-3 dry red chilies, ¼ cup toasted peanuts. Add 2-3 cups of sambar and bring to a simmer. Stir in cooked semya, mix well; taste and add salt, sambar powder as needed. Simmer for 2 minutes and enjoy hot for a quick BLD (Breakfast, Lunch or Dinner).