Beetroot Sambar - Split Pigeon Peas & Vegetable Stew

Know What U Eat: Toor Dal is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein and Copper, and a very good source of Dietary Fiber, Folate and Manganese. One unusual benefit of beet root is getting rid of dandruff???? Yes, make a decoction of beetroot and mix it with some vinegar. Now apply this mixture on your scalp and this will help you to get rid of dandruff..Right now, enjoy this regular toor dal sambar with something unique.- beet root..which gives nice color, taste, nutrition benefits good with idli, dosa, rice,uthapam etc..

Cooking Time : 20 min.

Preparation Time : 20 min.

Serves 2 to 4.

Ingredients: For the sambar
1 C Toovar dal (split pigeon-pea)
1 Tomato, chopped
1 Onion, chopped
2 Cloves Garlic, chopped
1 C Bottlegourd,(doodhi) cubed
4 small frozen drumstick
1 medium beetroot, peeled and cubed
1 Carrot, peeled and cubed
1 tablespoon tamarind pulp
2 tsp Jaggery (optional)
1/4 C Fresh Cilantro, chopped
salt to taste


For the sambhar masala : I picked up Tarla Dalal's recipe.
 6 to 8 red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil


For the tempering:
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon asafoetida (hing)
2 tablespoons oil


How to make Sambar Masala:
1. Heat the oil and roast all the ingredients for the sambhar masala in it.
2. Grind to a fine paste in a blender using a little water. Keep aside. (you can dry roast, and then grind into powder too, for later use)





How to make Sambar:
1. Wash and pressure cook the dal, in one pot, and tomato, onion, beetroot, carrot, drumstick with 2 cups of water, in another pot in a pressure cooker, upto 3 whistles.
2. Then add the tamarind pulp, jaggery, sambar masala, salt, chopped cilantro, and 4 cups of water and bring to a boil.
3. Prepare the tempering by heating the oil and frying the mustard seeds, garlic, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.
4. Serve hot with Idli/Rice/Dosa/Vada..

Posted in: beetroot sambar,Lentils,south indian side dishes,veggie