I have a genuine explanation for everything. Not that anyone would care whether I posted here often or not, but I feel bad because I constantly seem to throw my blogging schedule into the bin. I am caught up with a lot in my life! I just do not seem to realise when the day starts and ends. And one busy day infiltrates into the next and the next... and finally the whole week is gone! Still I say, this is no excuse for not keeping this blog running, so here I am.
This is a lovely variation to the normal sambhar. The ripened mangoes that it is made with, gives a sweet and tangy flavour to it, along with the sambhar masala. It is a must-try during the mango season!
Tuvar Dal (Yellow Lentils) – ½ cup
Ripened Mangoes (I used kesari mangoes that are available now. You can use any variety small ripe mangoes) – 2
Tamarind – 1 lime sized ball (soaked in water and strained to get the extract)
Turmeric Powder – ¼ teaspoon
For the Tempering:
Mustard seeds – 1 teaspoon
Fenugreek seeds – ¼ teaspoon
Curry leaves – 2 springs
Whole Dried Red Chillies – 3 to 4
Sambhar Powder – 2 teaspoons (You can use either store-bought or home-made. I used ‘Brahmins’ sambhar powder).
Oil – 3 tablespoons
Wash the lentils well and put it, along with the turmeric powder, into a pressure cooker, with enough water to get it cooked.
Cook the lentils till it is well done and totally mashed. If they are not mashed well, use a hand-held mixer or a regular mixer grinder to grind and mash it well.
Meanwhile cut each mango into 3 pieces and put them in a pan with 1 cup water. Cover the pan with a lid and cook the mangoes for 5 – 7 minutes, stirring in between, till they turn soft.
Transfer the mangoes to the lentils and add salt. Mix well. Simmer it for 7 minutes.
Add the tamarind extract in to it. Mix. Simmer till the mixture boils well.
Adjust the water in the gravy according to the thickness you need (I like the sambhar moderately thick) and check salt. Switch off the flame and keep aside.
Take a small pan for the tempering, add a little oil and crackle the mustard seeds. Once they are crackled, add the fenugreek seeds, dried red chillies and curry leaves. Wait for 30 seconds, stirring continuously. Switch off the flame. Add the sambhar powder into the tempering, mix and immediately pour it into the lentil/mango mixture. Stir well.
Serve hot with rice.
Notes: The sweetness of the mangoes, along with the tangy-ness of the tamarind coupled with the flavour of the sambhar masala makes this a lovely variant of the regular sambhar.
If the mangoes you use are not sweet enough, you can add 2 tablespoons of crushed jaggery to the mangoes when you cook them.
I wish everyone a happy Vishu!
Lots of love and happiness:)