Being a Sambhar Fanatic, Iam trying as many sambhar varieties as i can, so that my hubby don't get bored of it. During our Hostel Stay, we used to be served with this sambhar so frequently. The Potatoes in Sambhar was new to me those days, and i used to complain to my parents, that the canteen people don't have any other veggie other than potato to put in sambhar. But only now i leant that, It was just Potato Sambhar.
This Chettinaad style of sambhar was different from our regular sambhar. This has three different spices in it, like pepper, Green chilli's and Dry Red Chilli's. This Spicy part, really makes it different and it is best when had along with Idli's and Dosa's rather with Rice.
- Potato-1(Peel the skin, cut it thin and into small pieces)
- Green Chilli-2
- Dry Red Chilli-2
- Pepper Corns-1/2 tsp
- Tuvar Dal-4 tbsp's
- Turmeric Powder-a pinch
- Corriander Leaves(finely chopped)-2 tbsp's
- Oil-1 tbsp
- Mustard-1/4 tsp
- Cumin-1/4 tsp
- Asafoetida Powder-a pinch
- Curry Leaves-8
Cook the Tuvar/Toor Dal in the Pressure Cooker upto 4-5 whistles, till it is cooked mashy.
In a Wide-Bottomed Pressure Cooker, Heat the oil for Seasoning and add mustard. when it makes sound, add cumin, asafoetida powder and curry leaves and Dry Red Chilli's. saute them.
Add Thin Sliced Onion's and saute along till it gets half cooked. add Green Chilli's and Chopped tomatoes and thin sliced small potato pieces.
Now add the Mashed Tuvar Dal and a cup of water. add the turmeric powder, Salt, Pepper corns and chopped corriander leaves.
Mix well and cook it in pressure cooker upto 2 whistles. Wait for the steam to get released and add a tsp of ghee before serving.
Try this for a weekend Brunch, iam sure you all will like it.