Ingredients with Measurements:
- 1 cup toor dal
- 2 cups water
- 1 cup mixed vegetables (carrots, beans, pumpkin, drumstick)
- 1/2 cup grated coconut
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tsp turmeric powder
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 sprig curry leaves
- 2 dried red chilies
- Salt to taste
Special equipment needed:
- Pressure cooker
- Blender or food processor
Step-by-step instructions:
1. Rinse the toor dal and soak it in water for 30 minutes.
2. In a pressure cooker, add the soaked toor dal, 2 cups of water, mixed vegetables, turmeric powder, and salt. Cook for 3-4 whistles or until the dal is soft and the vegetables are cooked.
3. In a pan, heat 1 tbsp of oil and add grated coconut, cumin seeds, coriander seeds, and black peppercorns. Roast until the coconut turns golden brown.
4. Let the roasted coconut mixture cool down and then blend it into a smooth paste using a blender or food processor.
5. Add the coconut paste to the cooked dal and vegetables. Mix well and let it simmer for 5-7 minutes.
6. In another pan, heat 1 tbsp of oil and add mustard seeds, urad dal, curry leaves, and dried red chilies. Fry until the mustard seeds start to pop.
7. Pour the tempering over the dal and mix well.
8. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Not applicable
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentils.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Fresh coconut can be substituted with desiccated coconut.
Variations:
- Add tamarind pulp for a tangy flavor.
- Use sambar powder instead of roasting and grinding the spices.
- Add a pinch of asafoetida for extra flavor.
Tips and tricks:
- Soak the toor dal for at least 30 minutes to reduce the cooking time.
- Use a pressure cooker to cook the dal and vegetables quickly.
- Roast the coconut mixture on low heat to avoid burning.
- Adjust the consistency of the sambar by adding more or less water.
Storage instructions:
Store the leftover sambar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sambar on the stovetop or in the microwave until heated through.
Presentation ideas:
Serve the sambar in a bowl with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Rice
- Roti
- Naan
Suggested side dishes:
- Papad
- Pickle
- Raita
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:
Make sure to cook the dal and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Molagoottal Sambar is a traditional South Indian dish that originated in Tamil Nadu.
Flavor profiles:
Molagoottal Sambar has a creamy and slightly sweet flavor from the coconut and a hint of spice from the tempering.
Serving suggestions:
Serve the sambar hot with rice or roti for a delicious and comforting meal.
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Region: Indian