STEP 1.Soak 1 cup toor dal for 30 minutes, then pressure cook for three whistles .
STEP 2.Mash the cooked dal.
STEP 1.In a pressure cooker add 1 cup tamarind water, 10 pearl onions (baby/ sambar) quartered, 1 beetroot peeled and diced, salt to taste, ½ tsp turmeric powder and 2 tbsp sambar powder. Pressure cook for 3 to 4 whistles. Allow pressure to release naturally. Open and press the beetroot to check that it is cooked.
STEP 1.Next add 1 cup cooked and mashed toor dal. Add 1 cup of water to adjust the consistency of the sambar and mix well. Bring it to a brisk boil.
STEP 1.While sambar is boiling, preheat a pan for the tadka. Add 1 tsp gingelly oil, 1 tsp mustard seeds, 1 tsp cumin seeds and allow the seeds to crackle. Add 2 to 3 dry red chillies, 1 sprig curry leaves torn, ¼ tsp asafoetida. Saute for a few seconds.
STEP 1.Pour some sambar into the tadka and add it back into the sambar vessel. This ensures that all the tadka from the pan is mixed with the sambar.check for salt and seasoning.
STEP 1.Add chopped coriander leaves and turn off the heat.beetroot sambar is ready
calories per serving
9 g Fat84 g Protein321 g Carbs56 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment