Spicy Onion sambar

Quick & Easy Onion Sambar for Idli, Dosa or Rice

Ingredients: 

Tur dal – 1 cup 

Red Onions – 2 big size, finely chopped 

Red Tomatoes – 4 medium size, finely chopped 

Garlic cloves – 10 medium size, finely chopped 

Coriander powder – ¼ tbsp 

Red chilli powder – ½ tbsp 

Turmeric powder – 1 tsp 

Sambar powder – ¼ tbsp 

Garam masala powder – 1 tsp 

Ginger garlic paste – 1 tsp 

Coriander leaves – 1 small bunch, finely chopped 

Mustard seeds – 1 tsp 

Curry leaves – 2 sprigs 

Salt as per taste 

Oil for tempering

Instructions: 

       Wash and rinse Tur dal to get rid of any dirt or dust. Add enough water, 2 tea spoons of oil and pressure cook the dal for 3 whistles or until it softens to 90%. Switch off the flame and let it cool down. 

        In a kadai, add some oil for tempering and heat it. When the oil is heated add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Add chopped garlic and saute. Now, add chopped onions, tomatoes, salt, coriander powder, turmeric powder, red chilli powder, garam masala powder, ginger garlic paste, sambar powder, coriander leaves and saute well. Saute until you notice the oil separating out from the spice mix. This means that the spice blend is cooked well.

       Use a masher and mash the dal roughly. Now, add the spice blend into it and mix well. Add enough water based on the consistency you prefer. Generally, this type of sambar will be bit watery. Pressure cook for 1 or 2 whistles. Switch off the flame and let it cool down.

       Serve this hot with soft and spongy idlis, crispy dosas, set dosas or puffy rice . Enjoy savoring this dish for breakfast or during snack time. Typically, in South Indian hotels or restaurants, they serve this with idlis famously known as Sambar dip. Kids would love having it as they just melt in the mouth. I always prefer eating soft idlis with onion sambar as Sambar dip than with coconut chutney.

       Tada! Super easy and flavorful Sambar dip is ready!