It was bedtime reading for my grandson and the book that he chose was The Lions Feast. A simple story of how an old couple crossing a forest are intercepted by a lion because he is hungry. They promise him a delicious feast for dinner. Idly, dosa, sambhar, chutney …all preparations are underway expecting the lion. The old couple could not resist the aroma of sambhar wafting through the house and finally ended up eating all the food leaving none for the lion.
An empty sambhar bowl is not just a phenomenon in a kid’s storybook but happens in most Indian households. Piping hot sambhar is a definite accompaniment to south Indian meals and tiffin’s such as idly, dosa, vada. I remember a Sunday breakfast at Hotel Saravana Bhavan, Connaught Place, New Delhi in 2006 where the Delhiites would walk in for an idly- sambhar. I was astounded at the way it was served-a big bowl of sambhar would accompany a lone idly and people would lovingly spoon in the sambhar.
This tangy & spicy sambhar has several health benefits. It is high in vegetable protein and loaded with fibre. High on vitamins and minerals, this antioxidant punch is an eclectic mix of traditional Indian spices and herbs. Easy to digest, it has weight loss and detox benefits too. All those yearnings for a weight loss recipe or a detox food here is an aromatic Drumstick sambhar -packed with protein, vitamins, and minerals loaded drumsticks and subtle stomach-friendly spices. All that you have to do is to dunk a millet idly into a big bowl of sambhar and your meal is done. For a sumptuous Sunday meal pair, it with hot steaming rice, a dollop of ghee, and spicy potato curry.
(MADE WITH SAMBAR POWDER)
SERVING – 4
- RED GRAM DAL – 3/4 CUP
- TAMARIND – 1 LEMON SIZE
- SOAKED IN WATER
- DRUMSTICK – 10 3’’ PIECES
- ASAFOETIDA – 1/8 TSP
- FENUGREEK SEEDS – 1/2 TSP
- MUSTARD SEEDS – 1/2 TSP
- BLACK GRAM DAL – 1/2 TSP
- SAMBHAR POWDER – 3 TSP
- CORIANDER FRESH – 1 TSP
- FINELY CHOPPED
- CURRY LEAVES – FEW
- SALT – TO TASTE
- OIL – 1 TSP
- GREEN CHILLY – 1 SLIT
METHOD
- Pressure- cook the dal till soft, mash it and set it aside.
- Take a heavy bottomed pan, add oil and when hot add mustard, fenugreek and black gram dal.
- Once the tempering splutters add the asafoetida, green chilly, curry leaves and the drumstick pieces.
- Sauté on high flame for 2 minutes.
- Add water to cover the drumstick. Cook on low flame till the drumstick pieces are cooked. For quick cooking cover the pan with a lid.
- Extract about ½ liter of tamarind juice from the soaked tamarind.
- Add the tamarind extract, Sāmbhar powder and required quantity of salt and bring the mixture to a boil.
- Simmer the flame and allow the mixture to boil for 5 minutes.
- Now pour the mashed dal into the boiling mixture. Simmer for 5 minutes with constant stirring.
- Remove from heat. Garnish with coriander and serve hot.
NOTE
- This sambhar may be slightly thinner than the one prepared with fresh ground masala.
- If you want it thicker you can use rice flour slurry as a thickener.
