It was one of those days where I could smell spring in the air. I have been so sick this winter that I can’t wait for warmer weather. Basant in india is so festive! Here spring coincides with some of the big festivals like teen, janmasthmi,rakhi. So still festive!
We had to collect yash’s passport from the city so lunch was in the city. We went to Chat Thai at Westfield. Avi and I love Thai food coz it is prepared fresh and is flavoursome and spicy. Avi had seafood fried rice while I had chilli basil chicken with rice. Yum!
Dinner was home made Dosa – lentil and rice pancakes with spicy potato filling. I usually get the ready made batter from the Indian shop and then dosa making is easy. Potato filling is easy to make. Ping me if anyone is interested in the recipe. Sorry no pictures, I simply forgot
Another eventful day. Today was the day for my English test results. It has always been my passion to teach kids and this was a prerequisite for that. I passed with flying colours. Of course I never had any doubts but exams make most people nervous and I am no exception.
My good results made me happy so I went on a cooking spree. I made sambhar to have with rice and dahibada to welcome spring. I love dahi bade. My mom makes it from scratch but I take the easy way out and get a Gits packet to make them quickly. They turned out to be yum. Avi loved it with mix of tamarind and green chutney. Check out the picture.
Now to the sambhar recipe. Check out my quick way of making it!
- 2 dry red chillies
- 1 tsp mustard seeds/rai
- 12 curry leaves
- 1 Cup tuvar or arhar dal/pigeon pea lentils
- 1 Small to 1.5 cups mixed vegetables. I use frozen pack.
- 1 Tbsp seedless tamarind/imli soaked in 1/2 cup water
- 2 Tbsp Sambhar powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric/haldi powder
- salt as required
- 2 Tbsp oil
- Soak tamarind in hot water for 10 minutes to make it a pulp.
- Heat oil in a pressure cooker. Add the dry chillies, curry leaves and mustard seeds.
- When they start crackling, add the chopped onions. Sauté till the onions are translucent.
- Add the chopped vegetables and sauté for 1-2 minutes.
- Add the sambhar powder, turmeric powder, chilli powder, salt and tamarind pulp. Add the lentils and cover it with water.
- Pressure cook for 20 minutes.
- Add a little Iime juice if you like it to be more tangy.
- Serve with hot rice, idli or dosa.