Blogging Marathon# 53: Week 4/ Day 2
Theme: Bookmarked Recipes -- Veena's Veg Nation
Dish: Saravana Bhavan Sambar
I've never been to this restaurant in India, but heard a lot about it. So we went to their Edison location in NJ, but lets just say the experience is nothing to talk about. The food was 'meh' and the service was 'blah' 🙂 But I want to visit the restaurant in Chennai some time. Hopefully that day will come sooner than later.
Coming to today's sambar, I made it on a weekend when my sister and her family were visiting us. I served it with rice and it was liked by both adults and kids. I loved the addition of ground masala with coriander and fenugreek seeds -- it adds a lot of flavor along with the sambar powder. Also the addition of fried gram dal or putnalu makes the sambar so creamy and delicious.
Recipe from Veena's recipe:
Saravana Bhavan Sambar
For Spice Paste:
- 1 teaspoon Oil
- 1 tablespoon Coriander seeds
- 1 teaspoon Fenugreek seeds
- 2 Dry red chilies
- 2 teaspoon Fried gram/ dalia/ putnalu
- 1 Medium Tomato, chopped
- ¼ cup Toor dal, rinsed and drained
- 1 tablespoon Moong dal, rinsed and drained
- 1½ cups Water, plus more as needed
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
- 2 Dry red chili
- ⅛ teaspoon Asafoetida/ hing
- 8 ~ 10 Curry leaves
- 2~3 Medium Shallots, cut into thin slices*
- 1 Large Tomato, chopped
- 2 ~ 3 tablespoons Tamarind pulp
- To taste Salt
- ¼ teaspoon Turmeric
- 1½ teaspoons Sambar powder
- 2 tablespoons Cilantro, finely chopped
Make the Masala Paste:
- Heat oil in a small pan on medium heat. Add coriander seeds, fenugreek seeds, dry red chilies and putnalu; fry till fragrant, about 3~4 minutes. Once cool, transfer the spices into a blender. Add the chopped tomato and blend to a smooth paste. Keep aside.
- Combine toor dal and moong dal in a pressure cooker. Add the water and cook until soft and mushy. 6~8 minutes in Instant Pot on high pressure. 2~3 whistles in a stove top pressure cooker.
- Heat oil in a medium size sauce pan on medium heat. Add mustard seeds, fenugreek seeds, asafoetida, dry red chilies and curry leaves. Once the seeds start to splutter, add the onions (or shallots) and cook till turn translucent, about 3~4 minutes.
- Add chopped tomato and cook till it gets mushy. Next add tamarind pulp and salt. Bring the mixture to a boil.
- Stir in turmeric, sambar powder, and mix well. Add the cooked dal and the ground masala paste. Add 1~2 cups of water to get to desired consistency. Simmer for 6~8 minutes on low flame until the top gets frothy and the flavors get a chance to come together. Garnish with chopped cilantro and serve with idli or dosa or even rice.