Onion Sambaar

Name: Onion Sambaar
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 5 tablespoons pigeon peas, picked-over split skinned (toovar dal); 4 cups water; 1/2 tablespoon oil; 1/2 teaspoon black mustard seeds; 1 fresh hot red chili pepper, halved lengthwise (such as serrano or Thai); 1/2 lb white pearl onion; 2 tablespoons fresh ginger, finely chopped peeled; 1 teaspoon ground coriander; 1 teaspoon tamarind paste; 1/2 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon asafoetida powder; 3 fresh hot green chili peppers, halved lengthwise (such as serrano or Thai); fresh cilantro stem

Submitted by Nyteglori

"Some of these more exotic ingredients can be found in Ethnic stores that carry India foods."

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photo by PalatablePastime

Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 6

ingredients

5 tablespoons pigeon peas, picked-over split skinned (toovar dal)
4 cups water
¹⁄₂ tablespoon oil
¹⁄₂ teaspoon black mustard seeds
1 fresh hot red chili pepper, halved lengthwise (such as serrano or Thai)
¹⁄₂ lb white pearl onion
2 tablespoons fresh ginger, finely chopped peeled
1 teaspoon ground coriander
1 teaspoon tamarind paste
¹⁄₂ teaspoon turmeric
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon asafoetida powder
3 fresh hot green chili peppers, halved lengthwise (such as serrano or Thai)
Garnish
fresh cilantro stem

directions

Wash dal in several changes of water until water runs clear and drain well in a sieve.
Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
Add 1 1/2 cups water and remaining ingredients (but not dal paste).
Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
Add dal paste and remaining cup water, stirring to incorporate.
Bring rasam to a boil, stirring occasionally, and season with salt.

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Reviews

Very flavorful! There was a nice amount of spice and it had a hint of a sour tang which seemed very authentic from the restaurant sambaars I have had. Thanks for posting.

PalatablePastime

RECIPE SUBMITTED BY

Nyteglori

Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">

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