The really easy bachelor sambar
I had originally posted this recipe years ago when I was a bachelor. Recently I had to share it with someone at work with some minor improvement. And then I decided to repost it, this time on Medium. It’s good enough for a bachelor who is starting to try his luck in cooking everyday stuff. This is not the “real sambar” your mom makes.
- Crackle some mustard in hot oil in a pressure cooker.
- Saute 3 chopped onions, some green chilies, 2 potatoes (You can put all kinds of vegetables here like carrots, brinjal) , 1 or 2 tomatoes with enough salt in the cooker.
- Add 2 teaspoons of dhaniya powder, half teaspoon of red chilli powder, 3 teaspoons of sambar masala (I’m a Keralite and so I used Eastern Sambar Masala) and half teaspoon of asafoetida powder (kaayam) and continue sauteing. Avoid making it over fried or dark in color. This is the base.
- After the base is done put a handful of washed toor daal into the cooker along with the base. Stir a bit.
- Add water just enough to immerse all the above ingredients in the cooker.
- Close the lid and cook it under medium flame until you hear 2–3 whistles and switch off the flame. Leave it until the pressure is released on its own.
- After the pressure is released from the cooker, open the lid and add some more water if required, enough to get the right consistency.
- Start the flame on medium. If you think you have added more water, cook it on high flame until the extra water is reduced.
- Add some tamarind paste and let it cook for some time.
- After 2 to 3 minutes switch off the flame and bachelor sambar is ready to be served with rice, dosa or idli.
Tell me how it was.