Beetroot Sambar / Cukandar Sambar is a colorful and healthy side dish with rice or roti.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
To Pressure Cook
½CupTur Dal /Toor Dal
1CupWater
½TeaspoonTurmeric Powder
8Small PodsGarlic
1ChoppedTomato
8Shallots
To Tamper
1TablespoonOil
½TeaspoonMustard
½TeaspoonUrad Dal
½TeaspoonAsafoetida
ASpringCurry Leaves
3Dry Red Chillis
Other Ingredients
½CupChopped Beetroot
5Shallots
1TablespoonOil
1TeaspoonCumin Seeds
½TeaspoonFenugreek
1CupWater
Salt To Taste
Instructions
Peel beetroot and chop them.
Soak tamarind in water for 20 minutes.
Add the ingredients listed under “To Pressure Cook” and pressure cook for 3 whistles. Allow the pressure cooker to release on its own. Open the pressure cooker.
Heat 1 tablespoon of oil in a frying pan. Add in oil, add in Cumin seeds and Fenugreek seeds and allow it to splutter.
Add in Curry leaves and onion and saute them.
Add in beetroot and saute them for few minutes.
Add in the tamarind paste cook until the beetroot gets tender.
Now take the dal mixture in the pressure cooker. Mash the dal using a hand blender or a spatula.
Add in the beetroot mixture into the dal mixture. Add salt to taste.
Add in Sambar powder. Cook until the masala blends well. Heat a pan add in the ingredients listed under “To Tamper” section and saute them. Add the tampering mixture on top of the sambar.
Beetroot Sambar is now ready to serve.
Notes
Mashing the Dal after pressure cooking is the key step for smooth sambar and retaining the nutrition in the dal.
The sambar is not too water or too thick so adjust the consistency by adding water accordingly.