There’s something so comforting about steaming sambar, coconut chutney and spongy idlis that it makes a perfect and tempting breakfast. I love carrot sambar as the combination of tangy flavor from tamarind and sweetness from carrots is simply delicious. This is also my first attempt on capturing some steaming food. Its not a perfect capture but I’m still happy with the attempt.So, sharing the recipe for some sweet and tangy sambar. I served it with some soft, spongy idlis.
Carrot Tomato Sambar
- 1/2 cup Tovar dal / Yellow pigeon peas split lentil
- 2 Carrot peeled and chopped
- 1 Tomato chopped
- 2 tbsp Tamarind
- 2 tsp Sambar Powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida/Hing
- Salt to taste
- 3 tsp Vegetable Oil
- 1/2 tsp Mustard seeds
- 2 red chillies
- 1 sprig Curry leaves
Soak tamarind in some warm water for 15 minutes in 1/2 cup warm water. Now drain the water in a separate bowl by removing the pulp.
Pressure cook dal with enough water and 1/4 tsp turmeric powder till its soft and cooked properly. Mash the lentil and keep it aside.
Add 2 tsp oil in a wok and when its warm, add carrots and tomatoes and saute for few minutes.
Now add sambar powder, tamarind water and 1/2 cup of water in a pan and let it cook on low flame for 5 minutes till carrots get cooked properly.
Add salt to taste, cooked lentil and mix it well. If you feel its too thick, you can add some more water and adjust the consistency.
Add 1tsp oil in a small frying pan and when its warm, add mustard seeds. When mustard seeds splutter, add red chillies, a pinch of asafoetida, curry leaves and saute for few seconds. Add this in the Sambar and serve it hot with some rice or Idli or Dosa.