Uttarakhand-style Sambhar has a distinct regional flavor, blending the essence of traditional South Indian sambhar with the rustic, earthy flavors of Uttarakhand's cuisine. Here’s a detailed recipe description for Uttarakhand-style Sambhar:
Ingredients:
For the Sambhar Base:
1 cup toor dal (split pigeon peas)
1 tablespoon masoor dal (red lentils)
1/2 teaspoon turmeric powder
1 medium tomato, finely chopped
1 small onion, sliced (optional)
1/2 teaspoon tamarind paste (or a small piece of dried tamarind soaked in water)
1-2 dried red chilies
For the Vegetables:
1 small carrot, diced
1 small potato, diced
1 small brinjal (eggplant), chopped
A few beans, chopped
1 drumstick (optional), chopped
Any locally available vegetables like pumpkin, bottle gourd (lauki)
For the Sambhar Masala:
1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
1 tablespoon chana dal (split chickpeas)
1/2 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
A pinch of asafoetida (hing)
2-3 dried red chilies
1 tablespoon fresh grated coconut (optional)
1/4 teaspoon black peppercorns
1/2 teaspoon turmeric powder
1 sprig curry leaves
1 teaspoon garam masala (common in Uttarakhand cuisine)
For Tempering:
1 tablespoon ghee or mustard oil (local preference)
1/2 teaspoon mustard seeds
A few curry leaves
1 dried red chili
1/4 teaspoon hing (asafoetida)
Optional Add-ons:
Fresh coriander leaves, chopped for garnish
Lemon or lime wedges for serving
Instructions:
Cooking the Dal:
Rinse and soak the toor dal and masoor dal together for about 30 minutes. Drain and cook the dals with turmeric and enough water until soft. You can use a pressure cooker for faster cooking (3-4 whistles) or cook it on the stove until mushy. Once cooked, mash the dal and set aside.
Preparing the Masala:
In a dry pan, lightly roast the coriander seeds, cumin seeds, fenugreek seeds, chana dal, mustard seeds, red chilies, peppercorns, and coconut (if using). Once aromatic, grind them into a fine powder or paste.
Cooking the Vegetables:
In a separate pot, heat some oil and add the chopped vegetables. Sauté them lightly for a few minutes. Add water and cover the pot, allowing the vegetables to cook until soft but not mushy.
Making the Sambhar:
Add the cooked vegetables to the mashed dal. Stir in the tamarind paste, ground sambhar masala, and a pinch of asafoetida. Adjust the consistency with water, and bring it to a gentle boil. Simmer for 10-15 minutes to let the flavors combine. Add salt to taste.
Tempering (Tadka):
Heat ghee or mustard oil in a small pan. Add mustard seeds, curry leaves, dried red chilies, and hing. Allow them to splutter and release their aroma. Pour this tempering over the simmering sambhar.
Final Touch:
Stir in some garam masala and freshly chopped coriander leaves just before serving to add a distinctive Uttarakhand twist.
Serving Suggestions:
Serve the Uttarakhand-style Sambhar with steamed rice or rotis. In traditional Uttarakhand homes, it might also be enjoyed with mandua (finger millet) roti or jhangora (barnyard millet), giving it a hearty, regional touch.
You can also serve with bhang ki chutney (hemp seed chutney) for an authentic side.
This version of sambhar reflects the balance of flavors found in Uttarakhand cuisine, with the earthy and smoky notes from local spices and mustard oil, combined with the tanginess of tamarind.
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