Radish Sambhar Recipe

Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.

Ingredients :

  • 1 large Radish
  • 1 large Potato
  • 2 large Onions
  • 150 gms Arhar Dal/ Split Pigeon peas
  • 3 tsps Sambhar Powder
  • 1 tbsp Tamarind paste
  • 2 tbsps Ghee/clarified butter
  • 1 tsp Mustard
  • A Kidney Bean sized piece of Hing/ asafoetida powdered fine
  • 4 sprigs Curry leaves
  • Salt

Method :

Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Varan/Goan Dal Recipe

Varan Bhath is comfort food for Goans and Maharashtians , just as a Sambhar is to a South Indian or a Kadhi Chawal to a North Indian. No onion or garlic is used in the preparation as it one of the items that is offered to Lord Ganesha during Ganesh Chaturthi. Varan is served over hot rice with a dollop of ghee.

Ingredients :

  • 200 gms Toor dal/split Pigeon peas
  • 6 tbsps grated coconut
  • 1/4 tsp Haldi /turmeric powder
  • 3 green chillies
  • 3 sprigs curry leaves
  • 1 heaped tsp Jeera/ Cumin seeds
  • 1 level tsp mustard
  • 3 tbsps Ghee/clarified butter
  • Salt

Method :

Wash and pressure cook Toor dal. Mash it well. Grind the coconut and Haldi to a smooth paste. Add the paste to the mashed Dal. Add salt as required along with two glasses of water. The consistency of Varan should neither be too thick nor thin. Slit the green chillies. Heat Ghee. Drop in the mustard and after it splutters add the jeera. Toss. Tip in the slit green chillies and curry leaves. Toss and pour the seasoning into the boiling Varan. Keep aside for a few minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Lemon Rasam Recipe

This is an appetizer, mixer for rice and a drink one can sip on to soothe an aching throat. One can make it with or without the addition of a fistful of cooked Pigeon peas /Dal. I prefer mine with the water strained from the Dal.

Ingredients :

  • 1 ladleful pressure cooked split Pigeon peas
  • 4 glasses water
  • 5 flakes of garlic crushed
  • Juice of one lemon
  • 2 green chillies chopped fine
  • 2 sprigs mint leaves
  • 2 sprigs curry leaves
  • Coriander leaves
  • 1/2 tsp pepper powder
  • 1 tsp Jeera/Cumin seeds
  • Salt
  • A pinch of Haldi /Turmeric
  • 2 tbsps Ghee/clarified butter

Method :
Add the cooked and churned dal to the water. Add the chopped chillies, pepper powder, mint leaves, 3 flakes of crushed garlic and salt. Boil well. Heat the Ghee in a pan . Add the remaining two flakes of garlic. Roast to a golden brown. Add the jeera and after it splutters add the curry leaves. Add the haldi. Toss and drop into the boiling Rasam. Switch off. Garnish with coriander leaves and juice of lemon.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ashgourd Huli Recipe

Huli is to Karnataka what Dal Fry is to Punjab. A dish where a variety of vegetables can be used along with mashed split Pigeon peas and a seasoning of mustard, curry leaves and asafoetida, it goes well with both, Rice or Roti. The recipe for the Huli powder is already posted under the catagory of Spice powders of this website.

Ingredients :

  • 250 gms Ashgourd
  • 1 large potato
  • 2 large onions
  • 1 small tomato
  • 150 gms split pigeon peas
  • 1 tsp tamarind paste
  • 3 tsps Huli powder
  • 2 tbsps Ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • A pea sized piece of asafoetida
  • Salt

Method :

Deskin the Ashgourd, potato and onion. Chop the Ashgourd and potato into bite sized pieces and the onion into slices. Quarter the tomatoes. Pressure cook the onion, potato, Ashgourd and tomato to one whistle with salt and the huli powder in two glasses of water to one whistle. Keep aside. Pressure cook split pigeon peas, churn it well and drop it into the cooked vegetables. Add the tamarind paste. Adjust salt and boil well. Heat the ghee in a pan. Add the mustard. After it splutters add the asafoetida and the curry leaves. Toss and drop into the boiling Huli. Keep aside for fifteen minutes for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Rasam Recipe

Rasam is one of the most versatile of Indian dishes. One can serve it as an appetizer, over rice, to soothe a sore throat, or as a digestive. Fragrant with the aromatic spices that are used, the tanginess of tomatoes and tamarind and the flavour of coriander leaves, it is simply irresistible!

Ingredients :

  • 50 gms Toor dal/ Split Pigeon peas
  • 2 tomatoes
  • 1 tsp tamarind paste
  • 2 heaped tsps Rasam powder
  • 1 tbsp ghee/clarified butter
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • Coriander leaves
  • Salt
  • A small piece of jaggery (optional)

Method :

Pressure cook the toor dal. Churn it well. Chop the tomatoes and boil them in 750ml of water. Once cooked, add the Rasam powder, salt, tamarind paste and the churned dal to the tomatoes. Boil well. Heat the ghee in a pan. Add the mustard seeds. After they splutter drop in the curry leaves. Toss and tip the seasoning into the boiling Rasam. Garnish with coriander leaves. Keep aside for about 15 minutes for the flavours to infuse. Serve with a tsp of ghee.

Recipe to the Rasam powder can be found under the catagory – spice powders of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot, Potato and Onion Sambhar Recipe

A variety of Sambhar can be made by using a variety of vegetables. No two Sambhars taste the same because of the distinctive flavour of the vegetables used. I have posted an Okra and, a mixed Vegetable Sambhar too earlier. Posting a Sambhar which I made using only three vegetables that I had in my fridge. It turned out delicious!

Ingredients :

  • 125 gms toor dal/ split Pigeon peas
  • 2 medium sized potatoes
  • 1 medium sized carrot
  • 2 large onions
  • 3 tsps sambhar powder
  • 1 heaped tsp tamarind paste
  • Kidney bean sized piece of hing/asafoetida powdered fine
  • 2 tbsps ghee/clarified butter
  • 4 sprigs curry leaves
  • 1 tsp mustard
  • Salt

Method :

Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Pressure cook the split Pigeon peas to three whistles. Churn well. Add the churned dal, tamarind paste and vegetables and boil well.
Heat the ghee. Add a tsp of mustard and after it splutters add the hing. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside for the flavours to infuse for about 15 minutes . Add a tsp of ghee before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Okra Sambhar Recipe

Okra Sambhar is a no onion Sambhar. It tastes just as good as the traditional Sambhar which is made with onions. The fragrance of Okra sautéed gently in ghee/clarified butter makes it truly delicious!! You can enjoy it, with Rice, idli, dosa or even with Roti.

Ingredients :

  • 16 medium sized okra
  • 200 gms toor dal/Pigeon peas
  • 3 tsps Sambhar powder
  • 1 tbsp tamarind paste
  • Salt
  • 1 tbsp ghee to sautée the Okra
  • 2 tbsps ghee
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 sprigs curry leaves

Method :

Wash, pat dry and snip both ends of the Okra. Chop them into 1.5 inch size pieces. Sautée them in a tbsp of ghee till they change colour. Keep aside. Pressure cook the Pigeon peas to three whistles. Churn well and pour it into the roasted Okra. Add sambhar powder, salt and tamarind paste. Adjust consistency of the Sambhar by adding enough water. Boil well. Heat 2 tbsps of ghee. Drop in the mustard. After it crackles add the hing, toss and add the curry leaves. Toss for a couple of seconds. Pour the seasoning into the boiling Sambhar. Switch off, cover and keep aside gor about 15 minutes for the flavours to infuse. Serve with a dollop of ghee.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Dal Dhokli Recipe

Dal Dhokli is a Gujarati delicacy which is a meal by itself. Pieces of Chapati dunked in Dal which is boiled with groundnuts and seasoned with cloves, cinnamon and asafoetida which give it it’s unique taste.

Ingredients :

  • 150 gms toor dal/ pigeon peas pressure cooked with a fistful of peanuts
  • Salt
  • Jaggery
  • A few petals of kokum/Garcinia Indica
  • Juice of lemon
  • 4 green chillies
  • 1 inch piece of ginger
  • Haldi
  • A pinch of chilly powder
  • 2 sprigs curry leaves
  • 1/2 tsp dhania jeera/coriander and cumin seed powder
  • 1/2 tsp mustard
  • 1 tsp jeera/cumin seeds
  • 6 cloves
  • 1″ piece of cinnamon
  • 1/4tsp Hing/asafoetida
  • 2 sprigs curry leaves
  • Ghee/clarified butter
  • Coriander leaves

Method:
Churn the mashed dal. Crush the green chillies and ginger coarsely. Add the salt, jaggery, green chillies and ginger, chilly, haldi, dhaniya jeera powder, Kokum and a tsp of ghee and boil well.
Heat a tbsp of ghee. Add half a tsp of mustard and after it splutters add a tsp of jeera, 6 cloves, 2small sticks of cinnamon and a pinch of hing and a sprig of curry leaves. Drop the seasoning into the Dal and boil for a couple of minutes. Garnish with coriander leaves.

Dhokli

  • 125gms wheat flour
  • A pinch of ajwain/ caraway seeds
  • 1tsp dhaniya jeera/coriander and cumin seed powder
  • A pinch of haldi/turmeric
  • Salt
  • 1tsp oil

Method :
Take a pinch of ajwain, haldi, chilly, dhaniya jeera powder and salt in a bowl. Add 125 gms of wheat flour, a tsp of oil and bind it to a soft dough with enough water as for chapathi. Roll out the chapathi and slightly roast it on both sides. Cut into diamond shaped pieces.
Before serving bring the Dal to a boil and add the chapati pieces to it. Garnish with coriander leaves, lemon juice and a tbsp of fresh ghee. Serve hot.

Note: dhokli is usually never roasted. The chapati dough that is cut into a diamond shape is immersed directly into the boiling dal and allowed to cook. I roast it slightly as the family prefers it this way.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Assamese Dal Recipe

Each region in India has it’s own unique way of making Dal. Posting an Assamese Dal today dear friends. Though the Assamese use mustard oil for their cooking, I have used ghee/clarified butter to season the Dal as not only the family, but I myself find the odour of the oil too strong to my liking.

Ingredients :

  • 100 gms Arhar dal/pigeon peaa
  • 50 gms moong dal/yellow gram dal
  • 4 tbsps finely chopped onions
  • 5 green chillies
  • A large pinch of Fennel seeds
  • 1 tsp sugar
  • Salt
  • A pinch of turmeric
  • 2 tbsps ghee/clarified butter
  • Juice of half a lemon
  • Coriander leaves

Method :
Pressure cook both the dals together with the green chillies and fennel powder. Churn and add the turmeric powder, sugar and salt. Heat the ghee. Add the onions and roast to a golden brown. Drop the seasoning into the Dal and and boil well. Switch off. Add the lemon juice and garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Mixed Vegetable Sambar Recipe

Sambar is made with a variety of vegetables. Radish and onion, Brinjal and drumstick, shallots and potato and a combination of all the vegetables. It is enjoyed with Idli, dosa and also with rice.

Ingredients :

  • 125 gms toor dal/ pigeonpeas
  • 2small brinjals
  • 2 medium sized potatoes
  • 1 medium sized carrot
  • 2 large onions
  • 1/2 a drumstick
  • 3 tsps sambhar powder
  • 1 heaped tsp tamarind paste
  • Salt
  • 1tsp mustard
  • Chickpea size of hing/asafoetida
  • 4 sprigs curry leaves

Method :

Pressure cook Dal and churn. Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Add the churned toor dal, tamarind paste and boil well.
Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add a Rajma sized piece of hing freshly powdered. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside to infuse for abt 15 mnts. Add a tsp of ghee before serving.

Note: The recipe for the Sambar powder can be found in the category Spice powders of this blog.

Copyright © 2017. All rights reserved.