I had big plans for this post. To make something with pizazz to celebrate the start of a brand new year. But as it often happens with me, those plans were left languishing in my own imagination. And Jan 1st turned to Jan 5th and then January 10th with no sign of a post. In the meantime, many meals were made and consumed.
Although I have given up making resolutions, I had started the year making a silent pact with myself to focus on foods that nourish – more whole grains, more colorful vegetables, and more along those lines. And while I wait for that dish with pizazz to leap out of my imagination and come to life at some point in the distant future, I share this recipe for a vibrant and tasty sambar.
I again showcase the beetroot which continues to climb up my favorites chart. I had talked about my newfound love for it here and ever so often, I come across more nuggets of information about it’s health benefits. It is even considered to be a kind of magic potion among football players. No, really. If you don’t believe me, read this. I was also reminded of the only times we ate it as kids; at parties as boiled slices in salad. My sister and I would chew and try to get some of the juice onto our lips to mimic lipstick!
Quite by chance, I also recently discovered its stew-like qualities, thanks to the pest control guy. He was running late and by the time he was done spraying to keep the home critter-free, it was way past my lunchtime and I was starving. All I had in the fridge was this leftover sambar and about three tablespoons of brown rice: a very disproportionate combination of rice to sambar in my book. Considering how one cannot be choosy at such times, I warmed up a huge bowl of the sambar with the few tablespoons of rice and it was just like eating a hearty soup!!! Aha! Yet another use for this. So for those of you who do not like the idea of a sambar, put it in a bowl with a sprinkling of rice and call it stew!
Beetroot Sambar
Printable Recipe
3 beetroot with stem and leaves
3/4 cup of tuvar dal or red lentils
3 tbsp tamarind pulp
salt
Masala:
3 tbsp corainder seeds
1 tsp chana dal
1/2 tsp methi seeds
3-4 red chillies
3-4 tbsp of fresh coconut
8-10 fresh curry leaves
2 tsp oil
Seasoning:
1 tsp mustard seeds
1 tbsp oil
Pressure cook or boil the beetroot without the stem and leaves. Peel and cut into small cubes when cool. Chop the stem and leaves and keep aside.
Pressure cook the tuvar dal (I have not tried this but I think one can presuure cook both at the same time, keeping the beetroot separate by putting it in a smaller dish within the dal in the cooker).
For the masala, heat oil and add the methi seeds. Fry till they turn golden brown. Add the chana dal followed by the red chillies, coriander seeds and curry leaves. Fry for a few minutes on medium heat and then add the coconut before turning off the stove. Cool and grind the masala ingredients to a smooth paste.
In a medium pan, heat oil for the seasoning and add the mustard seeds. When they splutter, add the chopped leaves and stem. When the stem turns soft, add the cooked dal, some water, the cooked beetroot, tamarind pulp and salt and bring to a boil.
YumAdd the masala paste and continue to boil for five minutes.
