Sambar

South Indian Sambar, Bramhin Style Hing and Aachi Sambar Powder (For Bamma's Sambar - Use just Dhaniya Powder{4 tbsps} and Jeera Powder{2 tbsps} instead of Aachi)

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Step 1

Wash the Tur Daal in the Cooker and add water 3 cm above the daal. Add 1 Onion (Cut into 4 Pieces), around 5 to 7 Bottle Gourd pieces, Few Green Chillis and Turmeric Powder to the Water and Mix the whole thing. (You can add other Vegetables to this Mix as well)

Step 2

Let the Cooker Run on the Gas Stove on High Flame until we get 7 to 10 Whistles. Then put the flame on sim (Lowest) and then let it stay for 3 - 4 minutes. After that, turn off the flame and let the cooker stay until the steam gets fully released.

Step 3

VERY IMPORTANT, to avoid Burning the Red Chilli Powder or Hing Powder and yet get a good red and flavorful oil colour, add the Red Chilli Powder at the last minute in the fried seasoning and stir for EXACTLY 2 to 3 SECONDS and immediate turn the flame off.

Step 4

Take a Frying Pan. Start the flame in Medium or Low Flame and add Ghee + Oil, Dry Red Chilli, Red Chilli Powder, Hing Powder, Mustard Seeds and Cumin Seeds. Fry this until the oil has changed colour to Red and Flavours have mixed.

Step 5

Take an Iron or Steel Pot/Vessel and mix the Boiled Daal Mixture with the Seasoning Mix and keep stirring it until it fully combines. To this add some Turmeric Paste (Water) and mix of Sambar Powder plus Water (to avoid lumps) and add additional water. Mix this constantly on a low flame and bring it to a boil.

Step 6

Season with Coriander Leaves (Optional), Serve and Enjoy!