Name: Masoor Dal Sambar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ cup Masoor Dal; 1 medium Onion, thinly sliced; 1 medium Tomato, chopped; ¼ teaspoon Turmeric; 3 tablespoons Tamarind paste; 2 teaspoons Sambar powder; To taste Salt; 2 tablespoons Coriander leaves, finely chopped; ⅛ teaspoon Fenugreek seeds; 1 teaspoon Urad dal; 1 teaspoon Mustard seeds; 1 teaspoon Cumin seeds; 2 Dry Red Chili, broken; 6 - 8 Curry Leaves

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VeganMofo Day 10: I had plans to post everyday for this year's Veganmofo. So much for my wishful thinking, little did I realize that tending for a newborn can be so time consuming, even though all I'm doing is holding her so she doesn't spit up or rocking her to sleep. It's been 5 years since we had done this with my older one and I don't really remember what we did when he was a little baby. Time surely flies..

Thankfully my mom is here to help me out and for today's post I have this delicious Masoor dal Sambar that she made for our lunch. I usually use toor dal to make sambar. Masoor dal makes a smoother and milder tasting sambar. Vegetables like eggplant, bottle gourd, carrot, potato, chayote etc can be added to the sambar to make it more substantial.

Masoor Dal Sambar

Masoor dal makes a smoother and milder tasting sambar. Vegetables like eggplant, bottle gourd, carrot, potato, chayote etc can be added to the sambar to make it more substantial.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: soups stews

Cuisine: south indian

Servings: servings

Ingredients

½ cup Masoor Dal
1 medium Onion, thinly sliced
1 medium Tomato, chopped
¼ teaspoon Turmeric
3 tablespoons Tamarind paste
2 teaspoons Sambar powder
To taste Salt
2 tablespoons Coriander leaves, finely chopped

For Tempering:

⅛ teaspoon Fenugreek seeds
1 teaspoon Urad dal
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
2 Dry Red Chili, broken
6 - 8 Curry Leaves

Instructions

Pressure cook masoor dal (red lentils) until very tender and mushy.
Heat 2tsp oil in a sauce pan, add the tempering ingredients and once the seeds start to splutter, add the onions and saute until lightly browned around the edges.
Next add the tomatoes and cook covered until mushy.
Add tamarind paste, sambar powder and turmeric, cook for 2 minutes.
Add the cooked dal along with 1-2 cups of water and salt; bring the mixture to a boil and simmer for 4-5 minutes. Adjust seasoning.
Serve with rice or idlis or dosas.

Nutrition

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Comments

Sayantani

October 11, 2012 at 5:27 am

I often make it this way as arhar dal is not very common in Bengali households. we love masoor dal and am salivating at the pictures.

Charul @ Tadka Masala

October 11, 2012 at 6:31 pm

I am gonna try this as I love masoor daal!

Simi J

October 12, 2012 at 2:09 am

i make it with arhaar to must try with masoor

Apni Rasoi

October 29, 2012 at 11:54 am

Anyway I will be subscribing to your feeds and even I achievement you access consistently rapidly.

Anuja

December 21, 2020 at 2:02 pm

How much sambar powder? I don't see it in the recipe- also, is there one you recommend? Thanks!

- cookshideout
  
  December 21, 2020 at 2:23 pm
  
  Hi Anuja, add about 1.5~2 teaspoons of sambar powder to the recipe. I will update the recipe card. I use MTR brand sambar powder.