This is a house favorite in my entire family. There are many ways to make delicious sambar but this recipe is one that is hard to beat. You can eat this over hot fresh rice, with plain nonfat yogurt or by itself is great especially on a cold winter day.
Chopping 10min, Assembly 10 min, Cooking Time 20 min
Serves 6
2tbs Olive Oil
1/4 tsp cumin seed
1/4 tsp mustard seed
10 fresh curry leaves (optional but makes the dish if you can get it)
1 large sweet onion chopped medium
2 tsp minced garlic
1 Tbs minced ginger
1 tsp salt
1 1/2 cup thoor dahl cooked and pureed (this measurement taken after cooking)
1 tsp salt
3 Tbs Rasam Powder
14 oz diced tomatoes
2 cup water
2-4 tbs fresh chopped dill
1/2 cup fresh chopped corriander
salt to taste
1/2 fresh lemon squeezed
Heat oil on med-hi
Add mustard and cumin til popping stops( use lid to prevent oil froms plattering).
Turn heat to med and add curry leaves. Stir 1 min.
Add onions, garlic, ginger and salt.
Cook til onions are translucent.
Add Thoor dahl and stir
Add Salt and stir.
Cook until bubbling.
Add tomatoes and cook til bubbling.
Add water dill and corriander.
Stir until bubbling throughout and then
add salt and lemon to taste.