Sambar with raw figs

Name: Sambar with raw figs
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Split toor dal; 1 tablespoon urad skinned whole; 1 tablespoon Bengal gram dal; 1 tablespoon Coriander seed; 1 tableSpoon pepper; 1 tsp Poppy seeds; 5 dried red Chilies; 1/2 cup Coconut pieces; 2 inches Ginger, peeled, chopped; 4 Garlic cloves, chopped; 1 table spoon sesame seed oil; 1 tsp Fennel seeds; 1 tsp Mustard seeds; 1 tsp Fenugreek seeds; 1/2 tsp Asafetida powder powder; 1/4 c curry leaves; 4 Spicy red chilies, finely chopped; 10 Figs; 3 cups Tomato slices; 1/2 tsp tamarind pate; 1 tablespoon Sambar powder- prepared by me; Necessary salt; 1/4 cup Coriander leaves chopped

Lakshmi Sridharan Ph D @cook_19872338

USA

#cr I have three different kinds of fig trees in our garden
Figs are good for blood health digestive health, bone health and etc. . Increase red blood cells to Prevent anemia. promote vascular and heart health. They contain fiber, which may help promote digestive health. May help manage blood sugar levels have Potential anticancer properties May promote healthy skin, increase bone density; good source of Vitamin A, Vitamin C. Calcium, Iron, Potassium and etc

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

25 -30 minutes

6 servings

1 cupSplit toor dal
To make the paste:
1 tablespoonurad skinned whole
1 tablespoonBengal gram dal
1 tablespoonCoriander seed
1 tableSpoonpepper
1 tspPoppy seeds
5dried red Chilies
1/2 cupCoconut pieces
2 inchesGinger, peeled, chopped
4Garlic cloves, chopped
To make the sambar:
1 table spoonsesame seed oil
1 tspFennel seeds
1 tspMustard seeds
1 tspFenugreek seeds
1/2 tspAsafetida powder powder
1/4 ccurry leaves
4Spicy red chilies, finely chopped
10Figs
3 cupsTomato slices
1/2 tsptamarind pate
1 tablespoonSambar powder- prepared by me
Necessary salt
1/4 cupCoriander leaves chopped
side dish sambar

Saved

Steps

25 -30 minutes

1

Prepare a checklist. Keep essentials close at hand
2

Prepare a checklist. Keep essentials close at hand
3

Cook the toor dal in a bowl with 3 cups of water in a pressure cooker. Follow the instructions in the manual for operating the cooker. While dal is cooking in the cooker attend to rest of chores.
Steam cook the figs. Place a steam baket with figs in boiling water in a Kadai over high heat, just for 4 minutes, remove the steam cooked figs and keep aside
4

Prepare the paste while the dal is cooking in the cooker.
Dry roast the paste ingredients in a saucepan over medium heat one by one –urad and channa dal first, then the spices, red chilies, fenugreek seeds, pepper corns and poppy seeds one by o until aromatic and the lentils turn golden brown. Soak the ingredients in 2 c of water. Blend the ingredients in a blender with coconut, ginger and garlic to make a smooth paste. keep the paste aside in a bowl
5

Heat oil in a heavy bottomed pan over medium heat. Pop mustard seeds in the hot oil; then add fennel and fenugreek, asafetida powder. Stir in Green chillies, curry leaves. Add turmeric powder team cooked figs and tomato slices. Add 6 cups of water and tamarind paste continue cooking over medium heat for 4 minutes Cover the pan. Bring it to boil,
6

Reduce the flame after boiling. Add sambar powder. Add the cooked dal and stir it. After a couple of minutes simmer the heat. Sdd the paste and stir continue cooking. 5 more minutes on top of the stove. Add salt to taste,d with salt and. Garnish with coriander leaves
Delicious, nutritious, aromatic and spicy sambar is ready. Taste before serving
Serve the sambar with rice, idli, or even dosa

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on August 01, 2024 21:01

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography