BM # 52  Week 4  Day 2
Day 2 I have an Instant Sambar under Ready to eat series.
Last year when my daughter was having her baby, I traveled to Japan. I knew with a baby life would be hectic for me, besides she was shifting in a new house. I wanted to plan things and make my work easy there. That is the time when one of my friends offered me a pack of home made instant Daal. I knew that a lot of instant food is available in the market, but with all the preservatives I did not want to feed that to my daughter. Trust me the Daal was such a blessing, it made my work very easy. Thinking on the same lines I decided to make Sambar , so here is how I made Sambar 
Preparing the daal
1 cup pigeon pea
Soak the Daal for 2-3 hours.
Put water to boil.
Once the water boils, add the washed Daal.
Let boil for 2-4 minutes.
Remove from fire and drain the water.
Leave it in the strainer till completely dry.
Spread the daal on a clean sheet and let dry.
Once it is dry, pulse it well and make a fine powder.
Use this powder and proceed for making your own version of Daal.
Coming to Sambar
1 tbsp oil
1/2 tsp mustard seeds
1 tsp of Bengal gram and Urad Daal
Pinch asafetida
Few dried curry leaves
Few whole red chilly
Prepared powdered Daal
Sambar powder
1/4 tsp Turmeric powder
1/2 tsp red chilly powder
Pinch citric acid
Salt to taste
Heat oil.
Add mustard seeds, the daals, asafoetida, curry leaves and whole red chillies.
Lightly roast.
Add the powdered Daal, Saute.
Add all dry spices and mix well.
Let cool and then store.
To prepare the Sambar.
Make a paste of instant Sambar and water, put to boil .
Add more water once this is mixed well.
Adjust the Sambar consistency according to your taste.
Boil well and serve hot.
If you wish You could add vegetables to the sambar and cook till they are done.
The powdered daal can be made into Gujrati Daal or Daal Tadka, I will share their recipes later.

Ready to eat Sambar

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