This is something my mother made and we all love this so much, we’ve never made Sambar for Idli/ Dosa/ Medu Vada after this. This is one of her creations and thankfully my brother knows all her recipes. Thank you Aai & Dada for experimenting with food and passing on the expertise.
1/2 Cup Toor Dal
1 Tbsp Oil
1 Tsp Cumin Seeds
3 Cloves (Lavang)
6 Peppercorns (Kali Mirch)
1 inch Cinnamon Stick (Dalchini)
1 Tbsp Ginger Garlic Green Chilli Paste
2 Medium sized Onions
2 Medium sized Tomatoes
1 Tbsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1 Tbsp Garam Masala Powder
Salt to taste
- Wash & soak Toor Dal in enough water for 10 minutes.
- Pressure cook with enough water and salt. 1 whistle on high flame. 2 whistles on low-medium flame. Set aside for the steam to escape.
- In the meantime, heat some oil in a deep pan.
- Splutter Cumin seeds.
- Add Cloves, Peppercorns & Cinnamon Stick and stir for a few seconds.
- Add freshly ground Ginger – Garlic – Green Chilli paste and stir for around 30 seconds .
- Add finely chopped Onion and sauté until light brown and translucent.
- Add finely chopped Tomatoes.
- Add salt, mix well and cook until the Tomatoes seem mushy.
- Add the spice powders – Turmeric, Red Chilli & Garam Masala Powder. Increase or reduce the quantity as per taste. Mix everything well. Stir & cook for a minute. Reduce or switch off flame and keep the masala aside while we check on the dal.
- Once the steam from the pressure cooker seems to have escaped, safely release the whistle and the lid.
- The dal should be completely cooked. If not, you can give a couple more whistles after adding water if necessary.
- With the help of a wooden hand blender or any other blender, smoothen the dal.
- Pour this dal over the spiced masala, switch the flame back on and combine everything.
- Add water depending on the consistency you prefer. Check salt. Add if necessary.
- Also add finely chopped Coriander Leaves.
- For Medu Vada and Idlis I prefer a medium consistency. I break down the Idlis and Vadas into small bite sized portions and dip them in a big bowl filled with this stew! One happy bowl with a side of thick coconut chutney is a breakfast you’ll enjoy with this spiced stew!