I have seen a couple of recipes which are the insparation for this post of two different types of sambar and a lightbulb went off in my head. Bingo I got an idea. It was moong ki dal sambar post that had totally different vegetables in it and another type made with toor dal had chow chow in it. Chow chow is Urdu word for chayote squash.
So this lead me to come up with my own sambar recipe again and using this time moong ki dal (small yellow lentils). The rest of the post is going to be a pleasent surprise until I right it down so please bare with me.
First thing make your sambar masala or store bought. I used this one last night that is totally my creation.
Refer to the link above please. This is the one I used for this yummy sambar last night. I also washed and soaked 5 handfulls of moog ki dal (small yellow lentils) for 4 hours to overnight prior to making the masala. The best time to make the masala is when you are going to start cooking so you can get the flavor from the freshly made masala.
I washed peeled and cut 2 chayote squash or other vegetables that I would prefer at the time. This would be what is on my mind and what I got a taste for, then I got out my pressure cooker and added 1/4 cup of olive oil then I turned on the burner to low. I added 1 pinch each of hing, mustard seeds, cumin seeds and fenugreek seeds. I stirred I added 1 shallot sliced in half moon slices and let cook until it turned brown. I added 4 curry leaves, 1 pinch each of pink salt, turbinado sugar, red chili powder, turmeric and either desicated coconut or grated coconut and a small marble size of tamirind. I added the newly made sambar masala that I made up before I started making this sambar. I stirred and added 1 tomato and let it cook down til it was mushy then I added the moong ki dal (yellow lentils and the chayote squash. I gave it another stir and added 2 quarts or 2 liters of water. I stirred and added the top of the pressure cooker then turned the stove on to medium high and let the safety button pop up and cook for 15 minutes.
When the timer went ding then I shut off the stove and let the pressure escape and the safety button was lowered then I can open the cooker to check on my sambar and I was just amazed on how perfect it was.
So far Mr, Riaz tore it up with chapati and also had some of my dosa I had made to go with this.
So ok this dish is a yay. I know someone is going to ask why did I use olive oil. I will tell you why because it is healthy and this is the reason why I use it.
After all we are what we eat. Right?????????
Yes we are and we have to take care of the bodies that we are given and that is why.
P.s. I made a slight revision in this recipe because I have other sambar recipes here on this blog too that gives you a choice of vegetables to use. Suggestions are fresh or frozen are drumsticks, lotus root, radish, celery, opo squash beets, etc it is totally up to you. Enjoy.
benazir's blog 