Shallot Sambar

Recipe Ingredients

1/2 cup	118ml	Toor dal
2 1/4 cups	533ml	Water - divided
1/4 teaspoon	1.3ml	Ground turmeric
1 tablespoon	15ml	Oil - plus
1 teaspoon	5ml	Oil - divided
1/4 teaspoon	1.3ml	Tamarind paste
1 cup	237ml	Quartered peeled shallots
2 teaspoons	10ml	Sambar Powder - (see below)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Brown mustard seeds
10		Curry leaves
1 tablespoon	15ml	Chopped cilantro leaves
		Sambar Powder
2 teaspoons	10ml	Chana dal
2 teaspoons	10ml	Urad dal
1 teaspoon	5ml	Toor dal
1 teaspoon	5ml	Cumin seeds
1 tablespoon	15ml	Oil
1/4 cup	27g / 1oz	Coriander seeds
1/4 teaspoon	1.3ml	Fenugreek seeds
6		Dried red chiles - (to 8)
1/2 teaspoon	2.5ml	Asafetida

Recipe Instructions

For the Sambar Powder: Place the chana dal, urad dal, toor dal and cumin seeds in a small skillet and toast over medium-high heat until the dals turn a few shades darker and release their aroma, about 2 minutes. Cool to room temperature.

Heat the oil in a skillet over low heat and add the coriander seeds, fenugreek seeds, chiles and asafetida. Stir constantly until the spices release their aromas and turn brown, 1 minute. Turn off the heat and cool to room temperature.

Grind the spices and dals to a coarse powder and store in an airtight, clean and dry jar away from direct light and heat. This mixture should keep its potency for at least 6 months. (Makes 1/2 cup)

Wash the dal thoroughly until the water runs clear. In one saucepan combine the dal, 1 1/2 cups water, the turmeric and 1 teaspoon of oil and bring to a boil. Lower the heat and simmer, covered, until the dal is soft, about 30 minutes. Mash with a wire whisk until softened.

In another saucepan, dissolve the tamarind paste in the remaining 3/4 cup water over low heat for several minutes. Add the shallots and simmer until the shallots are tender, about 15 minutes. Mix into the cooked dal. Add the sambar powder and salt and simmer over low heat just until heated through.

Heat the remaining 1 tablespoon of oil in a small, shallow saucepan over high heat until it almost smokes. Add the mustard seeds. When these start spluttering, add the curry leaves and immediately empty the mixture into the simmering sambar. Turn off the heat and garnish with the cilantro. Serve hot. The sambar is a mainstay of the South Indian daily diet and is eaten with rice, dosas or idlis (dumplings).

This recipe yields 2 cups.

Each 1/2-cup serving: 95 calories; 594 mg sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 10 grams carbohydrates; 3 grams protein; 2.73 grams fiber.

Source:
The Los Angeles Times, 04-10-2002

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