Saambhaar

 

1 cup tuvare daal (pigeon peas)

 

1 tablespoon chana dal (split chick pea)

1 tablespoon adad dal (urad dal)

2 suku marchu (whole, dried pepper)

1 tablespoon aakhaa dhaanaa (whole coriander seeds)

1 tablespoon black peppercorns

 

4 tablespoon tel (oil)

1 suku marchu (whole, dried pepper)

teaspoon rai (mustard seeds)

teaspoon jiru (cumin seeds)

teaspoon hing (asafetida)

6 taj (cloves)

1 laving (cinnamon stick)

5 leaves mitho limdo (curry leaves)

10 methi (fenugreek seeds

1 medium kaandaa (onions), chopped

 

teaspoon hardar (turmeric)

1 teaspoon marchu (cayenne pepper)

1 teaspoon dhaanaa jiru

1 batekaa (potatoes), boiled, peeled & diced

1 teaspoon mithu (salt)

 

1 tablespoon aadu marchaa (minced ginger root & green chili)

 

1 tomato, chopped

2 tablespoon naariyel (coconut meat), grated

some saaker (sugar), optional

some limbu (lemon juice), optional

 

 

  1. In a pressure cooker, boil the tuvare daal until soft. If undercooked when you open the pressure cooker, add a pinch of baking soda to hasten cooking at the next stage.
  2. In a skillet, roast the spices (chickpeas, urad dal, dried pepper, coriander seeds & peppercorns). Grind or crush these to bring out the aroma.
  3. In a heavy bottomed pot, heat some oil. Add the dried pepper, mustard seeds, cumin seeds, asafetida, cloves, cinnamon, curry leaves, fenugreek seeds and onions. Fry the onions for a bit.
  4. Add water, the onion mixture & potatoes to the daal.
  5. Add the salt, ginger & green chilies. Add the roasted & ground spices. Bring to a simmer, then cook for 10 minutes,
  6. Add the tomato & coconut & remove from heat. Taste and adjust with sugar or lemon juice.
  7. Serve with idli or simply, plain rice.

 

Source: Kokila July 2001