It is said that sambar is one of the most popular and most nutritious dishes in the Indian cuisine. Bombay sambar is quite different from the popular version of sambar as dal isn’t added in it.
Instead, chickpea flour is added to thicken the gravy. Bombay sambar tastes amazing with dosa, idli and rice too. Check out the recipe.
Ingredients
2 tbsp chickpea flour
2 onions
2 big tomatoes
5 green chilies
2 potatoes
1 drumstick
½ carrot
1 cup pumpkin pieces
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
¼ tsp fenugreek
4 dried chilies
2 sprigs curry leaves
¼ tsp turmeric powder
1 tbsp sambar powder
A lemon sized ball of tamarind
Salt as required
Palm full of coriander leaves
Preparation
Toast the chickpea flour on low flame for 5 minutes
Heat oil in a thick bottomed pan
Splutter mustard seeds, urad dal, fenugreek and dried chilies
Add curry leaves and green chilies
Add chopped onions too
Sauté until the onions change colour
Now add tomatoes
Cook until the tomatoes are nice and mushy
Into it add sambar powder and turmeric powder
Sauté until the raw smell of the powders are gone
Add 4 cups water, tamarind water and salt as required
Add the vegetables except pumpkin when the gravy boils rapidly
Close the lid and cook for 10 minutes
Into it add toasted chickpea flour mixed in some water and pumpkin
Mix well
Close the lid and cook until the gravy thickens up
Finally, add chopped coriander leaves before tuning off the flame.
