Recipe for Karnataka Sambar with Masoor Dal

I’m super excited to bring to you a new recipe series. This combines our combined love for IPL T20 and food! You may wonder what this is about.

For the T20 Tadka, on 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the match. For example, the match today between Royal Challengers Bangalore and Kolkata Knight Riders, I’ve done a twist on the traditional Karnataka Sambar and prepared it with Masoor Dal or Mushurir Dal that is very popular in Bengali cuisine. And there are more such combinations to come all this month – healthy, delicious and offbeat. So stay tuned!

Tata I Shakti Masoor Dal

Skinned masoor dal is a popular dal used in Bengali cuisine. Cooked with a simple tadka, it is had with rice. Masoor dal also cooks very quickly on stove stop, so in case you want to cook dal in the absence of a pressure cooker, this is the perfect choice. I personally feel that cooked masoor dal turns out much thicker than cooked tur dal, so a smaller quantity goes a slightly longer way.

While sambar is mostly prepared with tur dal, this recipe makes use of the popular dal from Bengal to prepare a Karnataka based dish. The difference between a Karnataka sambar and a Tamil sambar is that there are extra spices added to the spice powder such as cloves, cinnamon, cumin seeds, Marathi moggu, pepper, dried coconut etc. giving it a distinctive flavour.

Karnataka Sambar with Mushurir Dal

Prep time: 15 minutes

Cooking time: less than 30 minutes

Serves 2-3

Recipe for Karnataka Sambar with Masoor Dal

I'm super excited to bring to you a new recipe series. This combines our combined love for IPL T20 and food! You may wonder what this is about. For the T20 Tadka, on 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the matc

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Ingredients Method Notes

Ingredients

  

• xbd cup Masoor Dal Tata I - Shakti
• pinch Turmeric powder
• Pinch Asafoetida
• xbd tsp Mustard seeds
• xbc tsp Fenugreek seeds
• 150 grams Carrot pumpkin and (each)
• 1 Drumstick
• 1 cup Water
• 1 tsp Tamarind paste

For tempering

• 2 - 3 chillies Whole dried
• Pinch Asafoetida
• sprig Curry leaves
• xbd tsp Mustard seeds

Method

 

1. Wash the Tata I- Shakti masoor dal 2-3 times, place in a bowl with enough water to cover the dal, add turmeric and pressure cook for 2 whistles and 5 minutes on sim.
2. Peel and chop the pumpkin and carrot into a dice or finger lengths. Cut the drumstick into finger length pieces.
3. In a heavy bottomed kadai, heat 1 tsp oil. Add the mustard seeds, once they splutter, add fenugreek seeds. Stir for few seconds, and then add the prepared vegetables.
4. Stir for a minute and then add water, tamarind paste, allow to come to a boil. If you don't have tamarind paste, use1 lemon sized ball tamarind soaked in hot water and extract the puree.
5. Reduce the flame, cover and cook until vegetables are almost tender. This will take up to ten minutes depending on type of vegetables used.
6. Mix the Karnataka Sambar powder in xbc cup water to make a slurry. Add it to the cooked vegetables along with the dal and the salt. Add upto xbc cup water if the sambar is too thick.
7. In a tempering ladle, heat the oil. Add the chillies, asafoetida, curry leaves and then splutter the mustard seeds and transfer it over the sambar.

Notes

Karnataka Sambar powder is sold by well-known brands. If you are in Bangalore, you can buy it online from here. I buy most of my groceries from them, and I always get apacket of this special masala.

This recipe is a part of the Tata I-Shakti Dal T20 Tadka Campaign.

The recipe is also shared on the Tata I Shakti website.

You can follow TataIShakti on Facebook to keep track of their updates and recipes.

A few things that different Tata I Shakti unpolished dals from the other dals:.

• they take lesser washing to rinse before cooking.
• the yield of cooked dal per cup of dry dal is more as compared to polished dals.