Sambar- with sambar powder

While in most ways, I am a rebel, in some ways I am a purist. Sambar, for me, has to be the traditional aracha vitta sambar. But the other day, while cleaning the freezer, I came across a bottle of really good sambar powder, and decided to use it to make sambar.

1 cup tur dal
250 gms small onions, peeled*
2 cloves garlic - crushed lightly with the peels
1 lime sized ball of tamarind
1.5 tbsp sambar powder
½ tsp red chilli powder
½ tsp haldi powder
A pinch of hing
1 tsp jaggery
Salt to taste

For tempering:
2-3 tbsp oil
2 to 3 dry red chillies
1 tsp mustard seeds/rai
1/2 tsp methi seeds
A pinch of hing
1 sprig curry leaves

Method:
Heat 1/2 cup water, and soak the tamarind for 30 minutes. Squeeze out the pulp and discard the tamarind.
Wash the dal well, and pressure cook with haldi powder till soft. Once the pressure settles, remove lid, mash and keep aside.
Meanwhile, heat the oil, add mustard seeds, and let it splutter. Once it stops spluttering, add the other ingredients listed under tempering and the onions, and garlic and saute till the onions turn transparent.
Dilute the tamarind pulp to 2 cups quantity, add sambar powder and bring to a boil. Add the onions and tempering, reduce the flame, and  let it boil for 2-3 minutes.
Add the mashed dal, dilute if required, bring to a boil, and let it simmer for 5 minutes.
Serve hot.

*- rubbing with oil, and keeping aside for 10 minutes makes it easier to peel

Patti's meal

My Patti was an excellent cook, but what made her really great was the fact that she cooked not to satisfy her vanity, but to make people happy. She knew the favourite dishes of all the people she was close to, and she always made it for them whenever she could.

This was "my" lunch- vengaya sambar, podimas, cucumber pachadi, rice and ghee- all cooked with love, and served with joy.

This is the first time I have cooked this combination for myself, and I know I will do so again soon.

Peas Sambhar

This is just a regular sambhar, but with peas, instead of the more conventional veggies. It is a family favorite- apparently my grandmother used to make it for my uncle the day he returned home from hostel, and my aunt has now continued with the tradition.

Pressure cook tur dal with haldi. Temper mustard seeds, green chilli, curry leaves, ginger slices. When mustard stops spluttering add peas and cook for a few minutes. Add cooked dal, sambhar powder (I used MTR) and salt to taste. Also add the juice of one marble sized ball of tamarind. Best with plain rice.