Horse Gram Sambar

Today I am giving a healthy and yummy horse gram sambar. One of the legumes that is not very well known but is quite nutritious is the Horse Gram. It belongs to the family of Legumes. Horse gram is a very good source of protein, iron, calcium molybdenum, polyphenols which have high antioxidant capacity. This grain is considered as a part of weight loss diet.Horse gram has medicinal values for kidney stones. One day I tried myself sambar with horse gram instead of normal toor dal,then I got good result. From then I am making this monthly once. My husband likes this to eat with steamed rice or Idly. To avoid obesity definitely you should add this to your menu. I hope you like it too............Happy cooking............

Ingredients:
Horse gram - 1 cup
Onions - 2
Tomato - 1
Ginger - garlic paste - 1 tsp
Turmeric pwder - 1/4 tsp
Sambar powder - 2 tsp
Tamarind pulp - 1 tbsp
Asafoetida - 1 pinch
Jaggery - 1 tsp
Oil - 1 tsp
Coriander leaves - few
Salt to taste

 Method of preparation:

1. Soak horse gram over night in sufficient water.
2. Next day pressure cook and mash the horse gram. Keep aside.
3. Heat oil in a pan, add onion,ginger-garlic paste, turmeric powder, asafoetida and tomato. Saute for few minutes.
4. Now add tamarind pulp,jaggery, water, salt and sambar powder.
5. Once the raw smell of the sambar powder is gone, add horse gram paste.
6. Medium the flame and allow the contents to boil well. Switch off the gas and cover it with lid for 2 minutes.
7. Finally garnish with coriander leaves and serve hot.
8. Yummy horse gram sambar is ready to eat with steamed rice along with papads.

Palak Sambar

Today I am giving one more sambar variety. In winter season palak is more available in market so I am trying different recipes.This time I tried palak sambar. It was good to eat with steamed rice. It is a combination of protiens ,vitamins,minerals and fibre...It was very different taste to eat. Definitely every one like it.

Some nutritional information about Spinach:

One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar.Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens strengthens bones.The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.The flavonoids in spinach help protect against age related memory loss.

Ingredients:

Spinach(Palak) puree - 1/2 cup
Toor Dal - 1 cup
Onions, chopped - 1
Tomatoes - 2
Green chilli - 2
Ginger- garlic paste - 1/2 tsp
Tamarind extract - 2 tbsp
Jaggery - 1 tsp
Jeera -1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Turmeric - 1/4 tsp
Asafoetida - 1 pinch
Dhania - jeera powder - 1 tsp
Grated coconut - 2 tsp
Curry leaves -few 
Coriander leaves - few
Salt to taste
Oil - 1 tbsp

Method of preparation:

1. Pressure cook the dal with a pinch of turmeric and asafoetida after rinsing thoroughly.
2. Heat some oil in a pan. Pop the mustard seeds, jeera, fenugreek seeds, green chilli and curry leaves.
3. Add onion slices saute until it turns into soft.
4. Add tomato slices, ginger garlic paste, asafoetida and turmeric and mix well.
5. Add Spinach puree and mix well and cook for 2 minutes.
6. Put the cooked dal, jaggery and tamarind extract into the pan and add some water let simmer for 2 minutes.
7. Add Dhania - jeera  powder, grated coconut and salt and boil for 3 minutes.
8. Finally add Coriander leaves and remove from heat.
9. Now yummy  palak sambar is ready to eat with steamed rice along with ghee. 

Butter Milk Sambar

This is a Tamil recipe.  I got this from TV.  I made it twice till now. It was good to eat with rice. This is a combination of proteins (from dals), vitamins and minerals (from vegetables),  so this is very healthy food. It is very fast to make. Here I use only bottle guard, you can also use combination of vegetables like cucumber, carrot, aloo, bhendi etc. I hope you like it too........Happy cooking.....

Ingredients:

Fresh  Curd - 1 cup

Onion,Chopped - 1

Tomato ,Chopped - 1

Green Chilli - 1

Bottle Guard, Copped - 1/2 cup

Tamarind pulp - 2 tbsp

Sugar/Jaggery - 2 tsp

Turmeric powder - 1/2 tsp

Coriander leaves - few

Salt to taste

Grind together:

Toor dal - 2tbsp

Chana dal - 1/2 tbsp

Urad dal - 1/2 tbsp

Dried red chilli - 1

Coriander seeds - 2 tsp

Jeera - 1 tsp

Fenugreek seeds - 1 tsp

Grated coconut - 1 tbsp

For tempering:

Oil - 2 tsp

Mustard seeds - 1 tsp

Cumin seeds- 1/2 tsp

Curry leaves - few

Asafoetida - 1 pinch

Method of preparation:

1. First Dry roast all the ingredients (under grind together ) one by one except coconut  and let them cool for some time.
2. Grind all the roasted ingredients with grated coconut to make fine paste by adding little water. Keep it aside.
3. Beat the fresh curd without lumps and keep it aside. 
4. Heat oil in a pan,  add Chopped onions, Green chilli and tomato slices and saute until it turns into soft.
5. Add bottle-gourd pieces and some water and cover and cook until it cooks soft.
6. Add turmeric powder and above prepared dal paste and mix well.
7. Add Tamarind pulp, sugar, salt and add fresh beaten curd and let it boil for 3 to 5 minutes.
8. Finally add Coriander leaves and remove from heat.
9. Heat oil in another pan,  add mustard seeds, asafoetida, cumin seeds and Curry leaves when mustard seeds splutters, add to the sambar. 
10. You can adjust salt  and sweet according to your taste. 
11. Now yummy and tasty butter milk sambar is ready to eat with steamed rice .

Beet Root Sambar

SToday my recipe is beet root sambar. It’s a balance of protein from lentils, vitamins from the vegetables, calcium and potassium from tamarind.  Every time my recipes with beet root are chutney, curry and fry. But my husband likes to eat Beet root so I wanted to try Beet root in different ways then I tried sambar. Taste is very interesting. It is served with rice and a dry vegetable curry. I think many of us don’t want to eat Beet root especially kids.Try this and  you will want to keep making this dish over and over again.

INGREDIENTS:

Grated Beet Root -1 cup

Tamarind pulp - 2 tbsp

Tomato puree - 1/2 cup

Onions - 2

Turmeric powder - 1 tsp

Asafoetida - pinch

Mustard seeds  - 1 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 4 -6

Sambar masala powder - 2 tbsp

Sugar - 2 tsp

Oil - 2 tbsp

Grated coconut - 3 tbsp

Coriander leaves (Chopped) - 2 tbsp

Salt to taste

 

 Method of preparation:

1. Pressure cook the dal with a pinch of turmeric and asafoetida after rinsing thoroughly.
2. Heat some oil in a pan. Pop the mustard seeds, fenugreek seeds and curry leaves.
3. Add grated beetroot and onion slices sauté until beet turns into soft.
4. Put the cooked dal, tomato puree, sugar and tamarind extract into the pan and add some water let simmer for 2 minutes.
5. Add the sambar powder, grated coconut, salt,Coriander leaves and boil for 3 minutes.
6. Now colorful sambar is ready to eat with hot rice along with ghee. 

Cabbage Sambar

Ingredients:
 
Cabbage (chopped)-1 cup
Onions-2
Green chilli-2
Toor dal-1/2 cup
Tomato(chopped)-3 tbsp
Ginger garlic paste-1 tbsp
Coconut (grated)-4 tbsp
Tamarind paste -3 tbsp
Jaggery -2 tbsp
Jeera-1 tsp
Coriander seeds-2 tsp
Curry leaves-6-8
Sambar masala powder-2 tsp
Garam masala-1tsp
Turmeric-1/2 tsp
Asafoetida (hing)-1/4 tsp
Mustard seeds-1tsp
Methi seeds-1/2 tsp
Oil- 2 tbsp
Salt to taste
Coriander (chopped)-2 tbsp
 
Method of preparation:

1. Wash the dal thoroughly and add 4 teacups of water.
2. Pressure cooks the dal until soft. Blend the cooked dal in a mixer.
3. Cook the cabbage in pressure cooker for 2 whistles.
4. Soak the tamarind in a little water and keep aside for 30 minutes. Rub the tamarind by hand and strain,.Keep it aside.
5. Take grated coconut, jeera, coriander seeds, and green chilli in mixer grinder and grind them into fine paste. Keep it aside.
6. Heat oil in pan, add chopped onions sauté for 2 minutes and add ginger garlic paste sauté for 1 mint.
7. Add chopped tomato slices sauté for 2 minutes.
8. Add tamarind paste and jaggery mix well.
9. Add toor dal paste and boiled cabbage stir thoroughly.
10. Add above masala paste sauté for 2minutes. and add turmeric powder, hing, and mix well.
11. Add 1 cup of water, masala powder, sambar masala powder, and salt, stir well. Cover and cook on medium flame till bring to boil. Keep it aside.
12. For tempering Heat the oil and fry the mustard seeds and fenugreek seeds until they begin to crackle. Add the curry leaves and fry for 2 to 3 minutes.
13. Transfer above tempering in to main pan and garnish with coriander leaves.
14. Hot hot cabbage sambar ready to eat with plain rice or pongal.