Winter hits hard in these parts and along with it comes runny nose and scratchy throat. It was one of those cold nights that we were at a friend’s place and were served this wonderful sambar. This is perfect if you are feeling a little under the weather. Though none of us were actually down with a cold, it still felt so much better with the warmth of pepper running through your throat. You can now imagine me asking her to repeat the recipe (300 times at least) while I was noting it down.

So for the third week of CCChallenge, I am here with a recipe I noted down from my friend and tried at home later. Its special for me because I have never come across this recipe before. When winter comes around, along with the rasam, I am will have a yummy sambar also under my belt this time!

Check out the CCChallenge page for entries from other bloggers.

Pictorial: (Scroll down for the recipe without the pictures)

Pressure cook half cup of toor dal along with one medium tomato and one medium onion, chopped roughly.Once the pressure is released, mash the dal and keep aside. Peel one whole garlic bulb.

Using a mortar and pestle (or a mixie jar), crush one tablespoon peppercorns. Transfer this into a small plate. Now crush the garlic using the pestle.

Heat 1-2 teaspoons of oil in a pan, add the crushed pepper and let it cook for a minute. Follow it up with the crushed garlic. Saute for a couple of minutes. Add  2 cups water plus 1 teaspoon tamarind paste mixed well. Let it come to a boil.

Add the mashed dal, salt as needed and let it cook and come to a boil. Taste test and adjust seasonings. Take off the heat. For tadka, heat one teaspoon oil and add 1/2 teaspoon mustard seeds, 5-6 curry leaves and 1-2 dry red chillies. Once the seeds splutter, add this to the cooked sambar. Serve with rice.

Recipe source: My friend Purnima

Ingredients:

• 1/2 cup toor dal
• 1 medium onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1 small head of garlic, peeled
• 1 tablespoon pepper corns
• 1 teaspoon oil
• 1 teaspoon tamarind paste
• salt and water as needed
• 1 teaspoon mustard seeds
• 2-3 dry red chili
• one sprig (5-6) curry leaves

Method:

1. Pressure cook half cup of toor dal along with one medium tomato and one medium onion, chopped roughly.Once the pressure is released, mash the dal and keep aside.
2. Peel one whole garlic bulb. Using a mortar and pestle (or a mixie jar), crush one tablespoon peppercorns. Transfer this into a small plate. Now crush the garlic using the pestle.
3. Heat 1-2 teaspoons of oil in a pan, add the crushed pepper and let it cook for a minute. Follow it up with the crushed garlic. Saute for a couple of minutes.
4. Add  2 cups water plus 1 teaspoon tamarind paste mixed well. Let it come to a boil.Add the mashed dal, salt as needed and let it cook and come to a boil. Taste test and adjust seasonings. Take off the heat.
5. For tadka, heat one teaspoon oil and add 1/2 teaspoon mustard seeds, 5-6 curry leaves and 1-2 dry red chillies. Once the seeds splutter, add this to the cooked sambar. Serve with rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61