I was planning to make a flavourful dal based curry called sambhar with lotus root, obviously i went to chinese store and picked them from frozen section. Yesterday we got a mail from Vaishali about our this month's Magi Mingle challenge with fenugreek and coconut as magic ingredients, first thing came to my mind is to make some sambhar with lotus root and fenugreek. I love fenugreek in sambhar and i do add everytime while making the tempering for sambhar, this time i used fenugreek seeds in both my tempering and in my spice powder i prepared specially for this sambhar.
Yep instead of using sambhar powder, i prepared a spice powder with coriander seeds, fenugreek seeds, dessicated coconut,dry red chillies along with asafoetida powder. This sambhar tastes simply awesome when served along with hot steaming rice topped with ghee and fried papads. We had a fabulous and slightly bitter lunch yesterday, since bitter is better to health its really wonderful to have this kind of dishes once in a while in your diet.
1cup Cooked toordal
1no Onion (chopped)
1no Tomato(chopped)
1cup Lotus root
1/4tsp Turmeric powder
1tsp Mustard seeds+urad dal
1tbsp Fenugreek seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few Curry leaves
Salt
1tsp Lemon juice
Oil
Roast & grind:
2tbsp Coriander seeds
1/2tsp Fenugreek seeds
3nos Dry red chillies
1/4tsp Asafoetida powder
3tbsp Dessicated coconut
Dry roast the ingredients given in the list 'Roast & grind' one by one and grind as fine powder, keep aside.
Heat enough oil in a pressure cooker, let splutters the mustard seeds, urad dal, fry the fenugreek seeds,cumin seeds and dry red chillies,add now the chopped onions,chopped tomatoes,curry leaves,cook for few minutes until the veggies get cooked.
Now add the lotus roots cook for few minutes, add enough grounded spice powder,turmeric powder along with salt,cook everything in simmer for few minutes..
Finally add the cooked dal and enough water to the veggies, cook everything in medium flame with lid closed until the gravy gets thickens.
Add the lemon juice and put off the stove.
Serve hot with rice and papads.
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