Onion Capsicum Arachuvitta Sambhar

Ingredients list for Onion Capsicum Arachuvitta Sambhar

• 1 medium Onion , thickly sliced
• 1 medium Green capsicum , thickly sliced
• 1/2 cup Split pigeon peas (tuvar dal) , pressure cooked with ¼ tsp turmeric powder
• 1 tablespoon Oil
• a pinch Fenugreek seeds (methi dana)
• 10-12 Curry leaves
• 1/4 teaspoon Asafoetida
• 1/2 teaspoon Turmeric powder
• 1 1/2 tablespoons Sambhar masala
• to taste Salt
• 1 lemon si Tamarind , soaked in 1 cup warm water for 20 minutes
• 1 tablespoon Jaggery , chopped
• 2 tablespoons Fresh coriander leaves , chopped
• Masala paste
• 1/4 cup Coriander seeds
• 1 tablespoon Cumin seeds
• 2 tablespoons Split pigeon peas (tuvar dal)
• 1 tablespoon Split Bengal gram (chana dal)
• 1/2 cup Fresh coconut , scraped
• 1/2 teaspoon Oil
• 5-6 Dried red chillies (pandi)
• Tempering
• 1 tablespoon Ghee
• 1 teaspoon Mustard seeds
• a pinch Asafoetida
• 5-6 Curry leaves

Method

1. To make the masala paste, dry roast coriander seeds and cumin seeds till fragrant in a non-stick pan. Transfer onto a plate and set aside to cool.
2. Similarly, dry roast pigeon peas and Bengal gram in the same pan till they turn golden brown. Transfer onto the same plate and let them cool.
3. Dry roast coconut in the same pan till it turns golden brown. Transfer onto the same plate and let it cool.
4. Heat oil in the same pan, add the dried red chillies and saute for a minute. Transfer onto the same plate and let them cool completely.
5. Put all these ingredients into a mixer jar, add ½ cup water and blend to a semi-smooth paste.
6. To make the sambhar, heat oil in a non-stick deep pan. Add fenugreek seeds and 5-6 curry leaves and sauté for a few seconds.
7. Add the onion and sauté till translucent. Add the capsicum and sauté till the onions turn golden brown.
8. Add turmeric powder, sambhar masala and salt and sauté for a minute. Squeeze the soaked tamarind to extract the pulp and add along with the water and mix well. Let the mixture come to a boil. Continue to cook for 10-12 minutes.
9. Add the ground paste and mix well. Cook for 2-3 minutes.
10. Add the cooked pigeon peas and mix. Add the remaining curry leaves and mix well. Cook for 1-2 minutes.
11. Add jaggery and mix, cook till it melts. Add coriander leaves and mix well.
12. To make the tempering, heat ghee in a small pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and mix. Pour this into the sambhar and mix well. Serve hot with steamed rice.