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Dals and Sambar

Masala Dal

Dal Fry

Sambar

Ginger Rasam

Mysore Rasam
Masala Dal

Ingredients
1. 1/2 teacup moong dal
2. 1/2 teacup masoor dal
3. 1/2 teacup black gram (urad) dal
4. 1/2 teacup toovar (arhar)dal
5. 3 onions, grated
6. 2 tomatoes, chopped
7. 3 tablespoons ghee
8. salt to taste
chopped coriander


To ground to paste
1. 5 cloves garlic
2. 2 teaspoons coriander seeds
3. 1 teaspoon cumin seeds
4. 1/4 teaspoon turmeric powder
5. 1 tablespoon chopped coriander
6. 8 Kashmiri chillies
7. 25 mm. piece ginger
8. 3 sticks cinnamon
9. 3 peppercorns
10. 3 cloves

Wash all the dals together. Add 4 teacups of water and cook until done in a pressure cooker.
Heat the ghee and fry the onions till light pink in colour. Add the paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 3 to 4 minutes. Add the cooked dals and salt.
Cook for 5 to 7 minutes. Garnish with coriander. Serve hot.
Dal Fry

Ingredients:
1/4 cup toor dal
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup channa dal
3-4 green chillies
2 stalks curry leaves
1/2 tsp. garlic grated
1/2 tsp. ginger grated

1/2 tbsp. lemon juice
1 onion finely chopped
1 tbsp chopped coriander
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. rajwadi garam masala
salt to taste
3 tbsp. ghee


Method:
Mix all the dals. Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tbsp. ghee in saucepan add the chopped onion and fry for till onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil. Simmer for 5-7 minutes.
Take dal in serving dish.

seasoning:
Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Sambar

Sambar Powder
Ingredients
Coriander Seeds - 200 gms
Dry Red Chillies - 100 gms (whole)
Black Pepper - 25 gms
Cumin Seeds - 25 gms
Channa Dal - 25 gms
Urad Dal - 25 gms
Rice - 25 gms
Fenugreek Seeds - 10 gms
Turmeric - 10 gms
Salt - 25 gms
Asafoetida - 5 gms
Curry Leaves - 3 stalks (wiped clean)
Cloves - 5
Ghee for Roast - 2 tsp
Method
1. Take all ingredients and mix.
2. Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
3. Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
4. Use as required.

Ingredients

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil
Method
1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2. Pressure cook till dal is done very soft. (Approx. 4 whistles)
3. Remove dal and beat with a whisk or churner till smooth.
4. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5. Chop the remaining onion and tomato to medium or fine pieces.
6. Heat oil, add seeds , curry leaves and allow to splutter.
7. Add onion, pumpkin, tomato and stir fry for 2 minutes.
8. Add paste, and cook for further 2 minutes.
9. Add dal and bring to a boil on high.
10. Add enough water to get sambar consistency.
11. Check and adjust masalas as required.
12. Simmer for 12-15 minutes on low, till the aroma exudes.
13. Add chopped coriander before serving.
14. Serve steaming hot with hot idlis, coconut chutney and ghee.
Ginger Rasam

Ingredients

Tamarind water (1 amla size of Tamarind Or 1/2 tsp of tamarind paste)
Salt to taste
Ginger a big piece
Jeera 1 tsp
Pepper (black) 1/2 tsp
Red chilies 2 to 4
Dhania 1 tsp
Tomato 1 big (chopped)
Thoor dal 1/4 cup cooked
Mustard 1/4 tsp
Cilantro 1 tbsp
Curry leaves 5 to 6 leaves

Method:

Soak Jeera, Pepper, Dhania, Red chillies, Ginger for 10 min. and grind them into a paste along with some water (or you can fry all these ingredients in 1 tsp of ghee and grind them).
Boil Tamarind water by adding salt and chopped tomato, let it cook.
After the tomato is cooked add the grinded paste and let it boil for 5 to 10 minutes.
At last add the dal and some water to dilute the rasam. Let it come for a boil.
Season some mustard in ghee and garnish with cilantro and curry leaves.
NB: If you don't have time to cook thoor dal you can just add the 1 tbsp of dal to the soaked items and grind it together.
Mysore Rasam

Ingredients

half a measuring cup toor dhaal
one spoon channa dhaal
one and half teaspoon coriander seeds
one and half spoon dried coconut
one spoon black peppercorns
two or three dried red chillies
half teaspoon cumin
asafoetida
green leaves
two table spoons oil (sunflower, peanut, I personally prefer home made ghee)
salt to taste
half a tea spoon mustard

Method
Cook the toor dhaal in salt and water till it is completely done. (30 to 45 minutes.)
Fry the rest of the ingredients in oil or ghee starting with the channa dhal till they turn golden brown.(1 1/2 minutes.)
Turn the heat off and add the dried coconut and mix. (15 seconds.)
Grind these with a little amount of to a fine paste.
Add this paste to the toor dhaal.
Stir well and boil the mixture once again. (10-15 minutes.)
Season with mustard green leaves and asafoetida.
Served with warm rice and papads this dish tastes wonderful