Lilva beans- Tomato Sambar

Fresh Lilva beans is a must buy for me every time I go the farmers market.I usually prepare spicy gravy or dry curry with it.I saw this sambar in Priya’s blog and made this last weekend.It was different from the usual sambar with roasted and ground spices and easy to prepare too.

Source – Priya’s Easy N Tasty Recipes

I used:

Fresh Lilva beans- 1 cup
Toor dhal -1/2 a cup
Tomatoes -2 ,ripe and juicy
Onion- 1,small ,chopped
Tamarind extract-1 tablespoon,diluted in a little water
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Urad dhal – 1/2 a teaspoon
Asafoetida powder- a pinch
Turmeric powder- a pinch
Curry leaves -a few
Salt to taste
Oil -2 teaspoons

Roast the following in a little oil and grind to a smooth paste with a little water:

Channa dhal -1 teaspoon
Coriander seeds- 1 teaspoon
Fenugreek seeds- 1/2 a teaspoon
Red chillies- 4
Cumin seeds- 1/2 a teaspoon
Grated coconut- 2 tablespoons
[The original recipe uses Anardhana seeds ,I did not have it so skipped it]

1. Pressure cook lilva beans and toor dhal with a pinch of turmeric powder and enough water till soft.Keep aside.
2. Heat a pan and put in mustard, cumin, urad dhal, asafoetida powder.
3. When it splutters add the onion and saute till translucent.
4. Put in the tomato and cook till mushy.
5. Add the tamarind extract and let it boil for a couple of minutes.
6. Add the cooked dhal, ground paste and salt.Adjust the consistency by adding a little water it needed.
7. Bring to boil and simmer for 5 minutes.
8. Remove from heat and garnished with coriander leaves.

Serve as a side dish with steamed rice.

This is also going to Tried and tasted hosted here,event by Zlamushka, now carried on by Lakshmi.

2009 – Kashmiri Kahwa– A tea prepared with an aromatic blend of kashmiri tea leaves, cinnamon, cloves, cardamom and the gorgeous ‘Queen of spices’- saffron.

Bon Appetit…