Sambar Dal with Coconut Chutney

Sambar Dal is one of the most important dish of South Indian Cuisine. It is accompanied by Dosa, Masala Vada, Idli or any other main meal they have. Sambar is a combination of dal & vegetables rich in protein

Ingredients For Sambar Dal:

• Red Lentils (Toor Dal) - 2 Cups
• Tamarind - 1 pc
• Onion (Medium Sized) - 2
• Tomato (Medium Sized) - 2
• Curry Leaves - 8-10
• Roasted Red Chillies - 5-6
• Mustard Seeds - 1 tsp
• Hing (Asafoetida) - 1tsp
• Fenugreek Seeds - 1 tsp
• Chopped Coriander Leaves - 1/2 cup
• Sambar Powder (Easily available in market) - 3 tbsp
• Chopped Green Vegetable (Like Beans, Carrot, Capsicum etc) - 2 cups
• Turmeric Powder (Haldi) - 1tsp
• Salt to Taste
• Refined Oil for cooking

Method For Preparing Sambar Dal:

• Soak the toor dal for 1-2 hours
• Then add 4 cups water, 1tsp oil and boil the dal, as the dal gets semi cooked smash the dal well to form a liquid but a thick one
• When the dal is done remove from gas and keep aside
• Now soak the tamarinds in water for a while and then extract the juice totally
• Heat oil in pan, add chillies, mustard seeds, fenugreek seeds, turmeric powder, curry leaves and mix well
• Add chopped onions, tamarind extract, hing, chopped tomatoes & green vegetable and mix well with the spices
• Then add the boiled dal and cover with the lid for a while so that vegetable get cooked or you can even use boiled vegetables
• Before removing from gas add sambar powder and garnish with coriander leaves to serve hot 

Coconut Chutney is one of the most important as well as most delicious part of South Indian Cuisine served with Dosa, Idli, Vada, Uttapam etc. In short I can say easy but delicious one to have

Ingredients For Coconut Chutney:

• Grated Coconut - 1 Cup
• Roasted Chana Dal - 5 tbsp
• Green Chillies - 5
• Tamarind - 2pcs
• Chopped Ginger - 1pc
• Mustard Seed - 2 tsp
• Black Gram Dal - 2 tbsp
• Curry Leaves - 10
• Refined Oil - 2tsp
• Salt to taste

Method For Preparing Coconut Chutney:

• Blend coconut, tamarind, chillies, gram dal, salt & ginger together in a mixer to form a paste
• Heat oil in a pan, add mustard seeds, black gram dal & curry leaves to mix well
• Add the coconut paste with the spices and mix well to form the chutney
• Finally serve with sambar for meals or breakfast

Kamranga r Chutney

Ingredients

1. Sugar as per taste
2. Lemon Juice - 2tsp
3. Salt to tast
4. Dry Red Chilly (Shukno Lanka) - 2-3
5. Fried fennel seeds (mouri) - 2tsp
6. Kamranga (cut into pieces) - 8-10
7. Lemon Leaf - 7-8
8. Sugar Syrup - 1 Medium Bowl
9. Mustard Oil - 2tsp

Method

1. Heat mustard oil in a pan and add the dry red chillies in it.
2. Add the pieces of kamranga in it, salt and cover the little so that the kamranga pieces get cooked on low flame.
3. After 5-10min remove the lid and if the pieces are more or less cooked add sugar syrup to it along with sugar and 2-3 lemon leaves & again cover the lid to get cooked.
4. Take off the lid as the kamranga is fully cooked by now. Add lemon juice and fennel seeds to it
5. Now put the pan on high flame so that the chutney gets thickened.
6. On the other end for decoration spread few lemon leaves, cherry in a bowl and then pur the chutney on top of the decoration