Legend states that this dish was first made accidently by a Maratha ruler when he tried to make a dal curry and added tamarind to the dal resulting in a dish that later came to be known as Sambhar. It is traditionally cooked with Toor Dal, a special Sambhar spice mix, vegetables and tamarind, and is usually eaten with steamed rice.
1 Sachet MAGGI Masala-ae-Magic
1 Cup Toor Dal
0.5 Teaspoon Turmeric Powder
4 Cups Water
30 gms Tamarind
0.25 Teaspoon Hing (Asafoetida)
2 Tablespoons Salt
1 Tablespoon Red Chilli Powder
3 Green Chillies
100 gms Shallots
3 Tomato (Finely Chopped)
2 Tablespoons Ghee
1 Teaspoon Mustard Seeds
0.5 Teaspoon Urad Dal
1 Teaspoon Fenugreek Seeds
2 Dry Red Chillies
10 Curry Leaves
4 Cloves Garlic (Crushed)
2 Tablespoons Sambhar Masala Powder
2 Tablespoons Coriander Leaves (Chopped)
Prepare ingredients as mentioned in the list.
Wash and pressure cook the dal with 1½ cups of water and turmeric powder for one whistle. Keep aside.
Soak tamarind in 1 cup of water, make a pulp and strain. To this add asafetida, salt, red chilli powder, green chillies, onions, tomatoes and drumstick. Mix well, add to the cooked dal and cook for 1 whistle.
Heat ghee in a karahi add the mustard seeds and when they splutter add urad dal, methi seeds, red chilli, crushed garlic and curry leaves. Sauté for a minute, add sambhar powder, mix well. Add this seasoning to the cooked dal and vegetables, mix well.
Add 1½ cups of water and MAGGI Masala-ae-Magic, bring it to boil and simmer for 2-3 minutes.
Garnish with chopped coriander leaves. Serve hot with steamed rice.