Vibrant, delicious and nutritious. This Beetroot Sambar is quick to make and tastes delicious with Rice, Dosa, Idli or as a steaming cup of Soup.
- 1 Cup Toor Dal
- 1 large Beetroot cubed
- 5-6 small Onions peeled
- 1 tbsp Gingelly Oil/ Vegetable Oil
- 1/4 tsp Asafoetida
- 1 tbsp Sambar Powder
- 1/2 tsp Cumin
- 1/2 tsp Mustard Seeds
- 2 tsp Tamarind Paste
- 8-10 Curry Leaves
- Green Chillies to taste
- Salt to taste
Wash the lentils and soak in water for an hour. Rinse again after an hour and transfer to a pressure cooker.
Add Beetroot, Onion, Salt, Green Chillies, Tamarind and Water to the lentils. Cook in the Pressure Cooker for 5-6 whistles until everything becomes mushy.
Add Sambhar Powder and leave the Sambhar to simmer on a low flame. Continue to mash any pieces of Beetroot or Onion until everything mixes well.
In the meantime prepare the tempering. Add Oil to a small pan, once hot add Asafoetida, Cumin, Mustard Seeds and Curry Leaves. Once everything splutters, add the tempering to the Sambar.
Continue to boil for 4-5 minutes until the Sambhar has slightly thickened in consistency.
Enjoy with Idlis, Rice or Dosa.