The day we had a jain variety of ‘Masala Dosa’ at some restaurant, we decided to see if we can have delicious jain (no onion – no garlic) food for 5-6 days in series :) And yes, even when I went to get some veggies at super-market, I didn’t bring a bag of brown onions so that I don’t get tempted to use them all :P
Not to ponder much over it… I thought of making yummy food all days! 1st day, I made ‘kale chane ki subzi’ along with ‘masala thepla’! This is the 2nd day n I’m making ‘Masala Dosa’ only… Enjoying dosa without onion-garlic is fine, as I don’t add onions in masala ever… But making sambhar was a dilemma! I wasn’t sure if we would like the taste same way…
Yet gave it a try… n it definitely was yummy! Who says you can’t have taste n flavors without onions-garlic??!!! :) It’s always great to have a change…
1/4 cup Tuver Dal
2 tbsp Diced Tomatoes
1 tbsp Sambhar Masala
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1 tsp Coriander Powder
1 tsp Lemon Juice (or Tamarind Paste)
1 tsp Urad Dal
1 tbsp Cooking Oil
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds
A pinch of Hing
3-4 Curry Leaves
Salt, to taste
Coriander Leaves, for garnish
STEPS TO FOLLOW:
- Soak tuver dal in plenty of water for 1-2 hours. Pressure-cook it for 4 whistles.
- Grind it coarsely and transfer it to a deep vessel to cook more.
- Add diced tomatoes and all spices in it and mix well. Bring it to boil on low flame.
- Heat oil in tadka pan and add mustard seeds.
- Once they stop spluttering, add urad dal in it. Once it starts changing color to golden brown, add cumin seeds, curry leaves and hing.
- On crackling, add this tempering to boiled sambhar.
- Cover it immediately to retain aroma of this tadka.
- After turning off the heat, pour lemon juice and mix well.
- Garnish with chopped coriander leaves and serve hot!
- Will post a recipe to make a regular (non-jain) version of sambhar soon along with quick uttapam.
- I usually add chopped onions while cooking dal along with spices and garlic paste in tempering process.