Sambhar - Sarvana Bhavan Style

I have always loved the Sarvana Bhavan sambhar, which is so very different from the kind you get in Bangalore darshinis. I may not understand the subtle nuances between all the varieties, but all I know is that this sambhar has a very mild flavor of lentils, coriander seeds, curry leaves and just a hint of tang. And this ensures you get to enjoy a true 'sambhar-dip-idli'.


I have tried numerous recipes and various versions but this one seemed to have the perfect balance. Thanks to my friend Deepa (Kannan), who shared this magic masala with me that could only have been handed down from grandmothers to mothers to daughters. And am sure she must have put in a lot of effort converting 'handful', 'pinch', 'as per taste' to measurable 'Cups' 'Tbsp' and 'tsp' !! :)

You need: Serves 2

For the sambhar powder:

Coriander seeds - 4 tsp

Jeera/Cumin seeds - 1/2 tsp

Fenugreek/ Methi seeds - 1/4 tsp

Curry leaves - as desired ( I add around 6-7 nos.)

Mustard seeds - 1/4 tsp

Chana dal/ Bengal Gram - 1/3 tsp

Toor dal - 1/3 tsp

Whole red chillies - 5 nos.

Cinnamon sticks - a very small piece (1 cm)

Cardamom skin - a few pieces

Dry coconut powder - 3-4 tsp

For the sambhar:

Toor Dal - 1/2 Cup

Tomato - 1 medium size (chopped fine)

Turmeric powder - 1/2 tsp

Mustard seeds- 1 tsp

Curry leaves - 6-7 nos.

Jaggery - 1/2 tsp

Hing/ Asfoetia - 1/4 tsp

Baby shallots - 7-8 nos. (I use peeled and frozen)

Vegetables of your choice - carrots, beans, drumstick, eggplant etc. (boiled)

Salt

Making the sambhar powder:

1) Dry roast each of the following ingredients separately : Coriander seeds, Cumin seeds, Methi seeds, Curry leaves, Mustard seeds, Chana dal, Toor dal, Whole red chillies.
2) Fry cinnamon sticks and cardamom skin in1 tsp of oil.

3) Grind all of the above along with dry coconut powder. Add 1/2 tsp of turmeric powder.

Making the sambhar:

1) Cook half cup of toor dal till it is soft and can be mashed.

2) Add the sambhar powder and boiled vegetables, baby shallots, tomatoes and jaggery. Boil till all the froth comes on top and the sambhar powder has totally incorporated into the dal. Takes approximately 8-12 min.

3) Temper with mustard seeds, hing, whole red chilies and curry leaves.

4) Garnish with fresh coriander leaves / cilantro.