Tomato sambar is an other version of sambar with the tanginess of the tomato. This sambar goes well with rice, idli, dosa.
Onion – 1 big
Tomato – 7 nos (medium sized)
Green chilli – 4 nos
Toor dhal – 1 fist full
Turmeric powder – 1 tsp
Coconut paste – 3 tbsp
Cloves- 3 nos
Cinnamon – 1 inch piece
fennel seeds – 1 tsp
Kalpasi (Stone flower) – 3 pieces
Salt – to taste
Oil – 2 tbsp
Water – 2 cups
- In a pressure cooker, heat 2 tbsp of oil. Add the cloves, cinnamon, fennel seeds and kalpasi (stone flower).
- After the spices release the flavour, add curry leaves, onion, and coriander leaves. Saute the onions till transparent.
- Add the green chillies and fry for a minute. then add the tomatoes and turmeric powder.
- Fry the tomato till mushy and oil releases at its sides. add some salt at this stage so that the tomato cooks soon.
- After the tomatoes has cooked well, now add the rinsed toor dhal to the mixture along with a cup of water.
- Close the pressure cooker at this stage and cook at medium to high flame for 4 whistles.
- Let the pressure to release and check whether the dhal is cooked well. If not, the again cook for two whistles.(Pour enough water so that the mixture does not get burnt)
- Now add the coconut paste to the cooled dhal mixture and allow it to boil for a min and switch of the flame.
- Add the remaining cup of water to loosen the mixture and Check the salt for ur taste.
- Now piping hot tomato sambar is ready to be served.