Alright, fam, let’s get down to it. We got some good eats comin’ your way! This here is a Sambar recipe – no onion, no garlic, just pure flavor! You know we gotta keep it flavorful, keep it simple, and keep it real.
Now, I know what you’re thinkin’. Sambar without onion and garlic? Is that even possible? Trust me on this one. It is, and it’s good. Real good. Sometimes you gotta switch things up, try somethin’ new, ya know? Maybe you got guests comin’ over who don’t eat those things, or maybe you just feelin’ a little different. Whatever the reason, this recipe is gonna be your new best friend.
The Goods: Sambar Ingredients
Alright, to make this magic happen, here’s what you’ll need to gather up:
* 1 cup Toor Dal (split pigeon peas) * 3 cups mixed vegetables (like pumpkin, drumstick, eggplant, carrots, beans - get creative!) * 1 tbsp Sambar Powder (homemade is always best, but store-bought works too) * 1 tsp Turmeric Powder * 1/2 tsp Asafoetida (Hing) * 1 tbsp Tamarind Paste (or soak a small ball of tamarind in warm water and extract the juice) * 2 tbsp Oil * 1 tsp Mustard Seeds * 1/2 tsp Fenugreek Seeds (Methi) * 2-3 Dry Red Chilies * A few Curry Leaves * Salt to taste * Fresh Coriander Leaves, chopped (for garnish) Let’s Get Cookin’: Sambar Instructions
Now that we got all the ingredients, let’s get this show on the road. This ain’t no complicated gourmet stuff. This is real food for real people. Follow these steps, and you’ll be eatin’ good in no time.
- **Prep the Dal:** First things first, wash that Toor Dal real good under some cold water. Then, pressure cook it with about 2 cups of water and a pinch of turmeric until it’s nice and soft. You can mash it a little bit with a spoon. 2. **Veggies Up!:** While the dal is cookin’, chop up all your vegetables into bite-sized pieces. Don’t be afraid to use what you got. That’s the beauty of this recipe – it’s flexible! 3. **Spice It Up:** In a large pot or pan, heat up the oil. Once it’s hot, throw in those mustard seeds. Let them pop and dance around. Then add the fenugreek seeds, dry red chilies, and curry leaves. Let them sizzle for a few seconds. That’s when you know the flavor is comin’! 4. **Veggies In!:** Add all your chopped vegetables to the pot and sauté them for a few minutes until they start to soften up a bit. 5. **Spice Time, Again!:** Now, add in that sambar powder, turmeric powder, and asafoetida. Mix it all up real good, making sure everything’s coated in those spices. Cook for another minute or two. 6. **Dal and Tamarind:** Pour in the cooked dal and tamarind extract (or paste mixed with water) into the pot. Add about a cup or two of water, depending on how thick you like your sambar. Bring it all to a boil. 7. **Simmer Down:** Once it’s boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are cooked through and the flavors have all melded together. Make sure to stir it occasionally so it doesn’t stick to the bottom. 8. **Taste Test Time!:** Now, give it a taste. Add salt to your liking. Remember, you can always add more, but you can’t take it away! 9. **Garnish and Serve:** Finally, garnish with some fresh chopped coriander leaves. Serve it hot with rice, idli, dosa, or even just drink it straight from the bowl! It’s your sambar, do what you want! And there you have it! A flavorful and satisfying Sambar recipe that’s easy to make and packed with goodness. Enjoy, and don’t be afraid to experiment with the veggies and spices to make it your own. Peace!
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