Madras Onion Sambar

I never knew sambar could taste so yumm with a recipe like this. I got this recipe from foodie (Times Now). The aroma will make you drool 🙂

You need,

1. Toor Dal – 1/2 cup
2. Turmeric – 1/4 tsp

3. Shallots / Cheriya ulli / Small onions – 20 no skinned, whole/halved/quartered
4. Tomato – 1 big chopped
5. Tamarind juice – 1 cup (made out or 2 marble sized balls and strained)
6. Coconut oil – 1 tbsp
7. Sambar powder – 2.5 tbsp (It is available in any Indian Super Market. I used Nirapara sambar powder)
8. Salt to taste

For the tempering/tadka
coconut oil – 1 tsp
Urad dal – 1/2 tsp
Mustard – 1/2 tsp
Dry Red chillies – 2 nos
Curry leaves – 1 strip
Hing – a pinch
Jaggery(optional)crushed – 1 tsp
coriander leaves chopped – 1/4 cup

You have to:
Step 1
1. Soak Toor dal with turmeric for atleast 1 hour or overnight
2. Pressure cook Toor dal with turmeric with 3 cups of water until soft, mash (3 whistles will do)

Step 2
2. Heat 1 tbsp oil in a kadai.
3. Add shallots and saute till it turns translucent.
4. Now Add the tomatos and saute till it turn soft.
5. Add the sambar powder, salt and saute for 10-15 seconds.
6. Pour the cooked toor dal, tamarind juice, salt and mix well.
7. Once it start boiling like a fountain for 2-3 minutes, then remove from fire.

Step 3
8. Heat 1 tsp oil to a small pan
9. Add urad dal. Once it turn light brown add mustard seeds and allow to pop up.
10. Add dry red chillies, curry leaves and Hing. saute
11. Pour this over to the cooked hot dal and boil the dal for another 2 minutes.Remove from fire.
12. Immediately add chopped coriander leaves and jaggery. Mix well

It is just yumm. serve with Rice or Dosa or Idli