Adigas Sambhar/Karnataka Style Hotel Sambhar
 
Prep time
Cook time
Total time
 
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Recipe type: entree, lunch, dinner
Cuisine: Indian
Serves: 4-6
Ingredients
Tuvar Daal
  • ½ cup toor daal, washed and soaked in water
  • ½ red onion or sambhar onion or shallots(3)
  • ⅓ tsp turmeric
  • pinch asafoetida
  • 4 cups of water
For Masala
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 10 guntur chillies or kashmiri chilies(if you don't have this, just add more of the spicy red chilies)
  • 5 spicy red chillies
  • ⅓ cup fresh coconut
To fry
  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 15 curry leaves, pinched to release the flavor
  • ½ large onion or 1 onion finely chopped
  • 3 juicy tomatoes, chopped
  • 1 greeen bell pepper (optional, but it enhances the flavor)
  • 1 drumstick ( optional)
  • 1 tsp sambhar podi(any sambhar masala)
  • 1-2 tsp salt or adjust accordingly
  • 1 tbsp red chili powder(spicy kind, red kind)
  • 1 tsp coriander powder
  • 4 cups water
  • 3 tbsp Tamarind Jaggery paste - (1/2 cup of tamarind juice Plus ¼ cup jaggery, boiled and reduced) or you can use 4 tbsp watery tamarind with 2 tbsp jaggery
Instructions
Daal
  1. In a pressure cooker or instant pot or slow cooker add the washed toor daal, onion, turmeric, asafoetida with enough, little more water. Cook it for 3 whistles on low heat. Switch off and let cool. Once it is fully cooled, mashed it very well and set aside.It has to be watery.
Masala
  1. In a small saute pan, add the coriander seeds, cumin seeds and toast for a minute. Then add both red chillies. Fry on very low heat. Once it's toasted, which will take about 3 minutes, add it to a blender with the coconut. Add one cup of water and blend it till very very smooth. It has to be a very smooth paste. Set aside.
Tamarind Jaggery Paste
  1. This might seem like an extra step, but I think it's important.
  2. Use ½ cup of tamarind juice, ¼ cup of jaggery 1 tbsp chili powder and salt. Mix it and simmer and cook it for 15 minutes. Let it get thick and syrupy. Use this in the sambhar. Use little or more.
Final step
  1. Take a large pot. Add 3 tbsp oil. Let it get hot. Add cumin and mustard seeds. Let pop, add the curry leaves. Add the onion and saute with ¼ tsp salt until it gets soft. Then add the tomatoes along with the veggies(if you are adding), add ½ tsp salt, chili powder, coriander powder, sambhar powder, turmeric and saute it very well on medium heat. Let the tomatoes soften very well and the veggies cook. This will take about 5-6 minutes.
  2. Add the masala paste, 3 tbsp tamarind-jaggery mix, about 3-4 cups of water. Let it boil and cook again on medium heat for 5-10 minutes.
  3. Pour the daal little at a time. Make sure not to add too much daal. Cut back on the daal if you find the sambhar getting too light. Check the flavor, if you want more sweet, add some tamarind jaggery paste, if you want more daal, add all the daal liquid. At this point, check for salt. The sambhar consistency should be watery, not thick or very thin like rasam.
  4. After you add everything, let it boil fagain or 2-3 minutes, turn off the heat, cover and serve with IDLI.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/09/20/karnataka-style-hotel-sambhar/