I love Sambar and I typically add a lot of vegetables when I cook my sambar. The sambar I made today is with avarakkai (Broad beans). It’s especially delicious when the broad beans are fresh from the garden. My friend was kind enough to share her harvest with me and this was the result. This can be had with rice, quinoa, dosa or idly.
Avarakkai Sambar (Broad Beans)
Prep time:
Cook time:
Serves:
Avarakkai Sambar (Broad Beans)
I love Sambar and I typically add a lot of vegetables in my sambar. This particular sambar is made with avarakkai (Broad beans). It's especially delicious when the broad beans are fresh from the garden. My friend was kind enough to share her harvest with me and this was the result. This can be had with rice, quinoa, dosa or idly.
Ingredients
For Grinding
- 1 Tablespoon Channa dhal
- 2 Tablespoons Dhania
- 4 or 5 Red Chillies
- 1/2 Teaspoon Methi seeds
- 3 Tablespoons Coconut
- 1 Cup Water
Other Ingredients
- 3/4 Cup Toor Dhal
- 2 Cups Cut Broad Beans
- 2 Tablespoons Tamarind paste
- 1 Teaspoon Turmeric Powder
- Salt To Taste
- 3 Cups Water
For Tempering (Tadka)
- 1 Tablespoon Ghee
- 1 Teaspoon Mustard seeds
- 1 Red Chilli
- 1/4 Teaspoon Methi seeds
- 5 to 6 Curry leaves
- 1/4 Teaspoon Asafetida
For Garnishing
- A Handfull of chopped coriander
Method
To Cook Dhal
- 1)
Add Dhal and water in a vessel and pressure cook and keep aside. You could also use the instant pot (cook for 7 to 8 minutes)
Grinding
- 1)
Add all the ‘For grinding’ ingredients in a blender and keep aside
Making the sambar
- 1)
Add Ghee in a saucepan and add the ‘for tempering’ ingredients
- 2)
When the mustard seeds splutter add the cut broad beans and saute for 2 minutes
- 3)
Add 3 cups of water, tamarind paste, turmeric powder and salt
- 4)
Mix nicely and let it boil until the beans are cooked
- 5)
Mis in the ground paste
- 6)
Mash the cooked dhal and mix it in to the sambar
- 7)
Let it boil for 3 minutes
- 8)
Garnish with coriander and enjoy the hot sambar with rice