The name is chili sambar but it has no sambar powder. The original recipe has tamarind water but I didn’t add it. It looks like dal but it’s a good side dish for hot steaming idlis and rice. So call it for neutrality; it’s neither dal nor sambar. When green chilies were added to this sambar, they didn’t give much hotness. May be my tongue was already hot and I didn’t feel it…
Toor dal - ½ cup
Onion - 2 (medium-chopped)
Green chilis - 8 (cut into half)
Tomatoes (ripe) - 2
Turmeric powder - ¾ tsp.
Curry leaves - 5
Coriander leaves few (chopped)
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Fennel seeds - ½ tsp.
Oil - 1 ½ tsp.
Boil the dal with turmeric powder.
Heat oil. Add all the tempering ingredients.
Now add the onion, green chilies and fry.
Add the tomatoes and sauté.
Add the boiled dal and salt.
Bring it to a boil. Now add the curry leaves and coriander leaves.
Serve hot with idlis.
Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.