This different Sambar recipe prepared with ladyfingers and the tangy flavour of imli will make you want to slurp it all!
BHINDI SAMBHAR
Ingredients
Sambhar
200 grams lady fingers (bhindi), cut into 2 inch pieces
1¼ cups split skinless pigeon pea (toor dal), soaked and drained
15-20 curry leaves
¼ tsp asafoetida (hing)
2 tbsps coconut oil
12-15 madras onions, peeled
2 tbsps sambhar masala
¼ cup tamarind water
Salt to taste
2-3 green chillies, slit
1½ inch ginger, finely chopped
Tempering
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp split skinless black gram (urad dal)
A pinch of fenugreek seeds
2-3 dried red chillies
¼ tsp asafoetida (hing)
10-12 curry leaves
Fresh coriander sprig for garnish
Steamed rice to serve
Method
1. For the sambhar, take split skinless pigeon pea in a pressure cooker, add 6-8 curry leaves and asafoetida. Add sufficient water and cook under pressure till 3-4 whistles are released.
2. Heat oil in a kadai, add remaining curry leaves, onions and sauté on high heat for 1 minute.
3. Add lady fingers and continue to sauté for 3-4 minutes. Add sambhar masala and mix and cook for 1 minute.
4. Add tamarind water and ½ cup water. Let the mixture come to a boil. Add the cooked dal and mix well.
5. Add salt and mix and add 2½ cups water. Mix well and let the mixture come to a boil. Add green chillies and ginger and cook for 3-4 minutes.
6. For tempering, heat oil in a small non-stick pan. Add mustard seeds, split skinless black gram, fenugreek seeds, dried red chillies, asafoetida, curry leaves and sauté for a few seconds.
7. Add the tempering into the prepared sambhar and quickly cover with a lid. Take the pan off the heat.
8. Transfer into a serving bowl and garnish with coriander sprig. Serve hot with steamed rice.
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