Greengram sambar / hesaru kaalina saaru

Greengram sambar / hesaru kaalina saaru

Greengram sambar / hesaru kaalina saaru can be used as huli/sambar and also as bhaji. This recipe can be eaten with rice/chapathi.

If you are bored with tur dal huli/sambar, this havyaka recipe can be prepared for a change. And also if you don't have vegetables, then this recipe comes handy. If you are fasting/ avoiding onions and garlics, this recipe can be prepared without onion or garlic. Let us see how to prepare this recipe.

Ingredients: 1 cup = 250 ml
  • Greengram - 1 cup
  • Grated coconut - 3/4 cup
  • Onion - 1 big sized
  • Coriander leaves - 2 table spoons (after chopping)
  • Jaggery / sugar - 2 teaspoons
  • Salt - according to taste
For roasting masala:
  • Coriander seeds - 1.5 table spoons
  • Cumin seeds - 3/4 table spoons
  • Hing - 1/4 teaspoon
  • Cloves - 2
  • Byadagi red chillies - 3 to 4 (depending upon the spiciness)
  • Mustard seeds - 1/2 teaspoon
  • Methi / fenugreek seeds - 1/4 teaspoon
  • Curry leaves - 1 strand
  • Oil - 1 teaspoon
  • Turmeric powder - 1/4 teaspoon
For seasoning: (optional)
  • Garlic - 5 to 6 cloves
  • Mnustard seeds - 1/4 teaspoon 
  • Oil 1 teaspoon
Duration: 45 minutes
Servings : 4 to 5

Step 1. Wash greengram and cook in a pressure cooker ~ 8 to 10 whistles. Greengrams should become very soft after cooking (easily mash-able consistency)

Step 2. Mash the cooked greengram slightly by masher.

For preparing masala: 
Step 3. In a frying pan, on LOW flame, roast coriander seeds, cumin seeds, methi seeds, curry leaves, hing, red chillies, cloves and mustard seeds in oil.

Step 4. When mustard splutters, turn off the stove and add turmeric powder.

Step 5. Grind roasted spices and tamarind along with grated coconut, adding sufficient water.

Step 6. Blend to fine paste.

Step 7. In a thick bottomed vessel / kadai, pour mashed greengram and chopped onion. Add two cups of water.

Step 8. On MEDIUM flame, add ground masala paste and one more cup of water, mix well.

Step 9. Add salt and jaggery according to taste. Mix well.

Step 10. Add curry leaves and boil for 10 to 15 minutes. Stir occasionally to avoid sticking to bottom.

Step 11. Roast garlic cloves and mustard seeds in oil.

Step 12. When mustard splutters pour it to boiling greengram mixture.

Step 13. Add chopped coriander leaves and turn off the stove. Enjoy with rice / chapathi.

Greengram sambar / hesaru kaalina saaru

Some people grind the cooked and cooled greengrams to improve the consistency of sambar.

I want to share with you that I am planning to write an ebook on Havyaka beverages soon. Till next recipe, take care! Cheers!

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