Ingredients with Measurements:
- 1 cup chopped banana flower
- 1 cup toor dal
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp fenugreek seeds
- 1 tsp asafoetida
- 2 tbsp oil
- Salt to taste
- Water as required
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Clean and chop the banana flower and pressure cook it with toor dal, turmeric powder, and salt for 3 whistles.
2. Heat oil in a pan and add mustard seeds, urad dal, fenugreek seeds, and asafoetida. Let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add red chili powder, coriander powder, and cumin powder. Mix well.
6. Add the cooked banana flower and toor dal mixture to the pan and mix well.
7. Add water as required to adjust the consistency of the sambar.
8. Let it simmer for 10-15 minutes.
9. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add vegetables like carrots, beans, and potatoes to make it a mixed vegetable sambar.
- Add tamarind pulp for a tangy flavor.
Tips and tricks:
- Soak the chopped banana flower in water with a little bit of yogurt or lemon juice to prevent discoloration.
- Adjust the consistency of the sambar by adding water as required.
- Use fresh spices for better flavor.
Storage instructions:
Store the leftover sambar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambar in a pan on medium heat until heated through.
Presentation ideas:
Serve the sambar in a bowl with a spoon.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with steamed rice or idli.
Suggested side dishes:
Serve with a side of papad or pickle.
Troubleshooting advice:
- If the sambar is too thick, add more water to adjust the consistency.
- If the sambar is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Wash the banana flower thoroughly before using it.
- Use fresh ingredients to prevent foodborne illnesses.
Food history:
Sambar is a popular South Indian dish that originated in Tamil Nadu.
Flavor profiles:
The banana flower sambar has a spicy and tangy flavor.
Serving suggestions:
Serve the banana flower sambar as a main dish for lunch or dinner.
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Region: Indian