This Sambhar is a family favourite! It is the sweetness of the shallots that blend so well with the spice of the Sambhar powder and the tamarind paste that is added as a souring agent. I love mine seasoned in Ghee/clarified butter with a dash of Asafoetida and a generous amount of curry leaves.
- 250 gms Shallots
- 125 gms Arhar Dal/Split Pigeon peas
- 2 tbsps Sambhar Powder
- 1 tbsp Tamarind paste
- 2 tbsps Ghee /clarified butter
- 1 heaped tsp Mustard
- 3 sprigs Curry leaves
- A kidney bean sized of Hing/asafoetida powdered
Deskin the shallots and wash them under running water. Pressure cook the Arhar Dal in three glasses of water to three whistles. Allow the cooker to cool down and then churn the Dal well. Cook the shallots in two glasses of water with the Sambhar powder and salt. Once they are done, add the tamarind paste and Dal. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the Hing. Drop in the curry leaves and toss. Pour the seasoning into the boiling Sambhar. Switch off and keep aside for about fifteen minutes to allow the flavours to infuse before serving.