Leeks belong to the 'Allium' family along with onions and garlic. They have a mild onion-like taste and are crunchy when eaten raw. But they get soft and mild when cooked. I buy leeks quite often and make pasta sauces or dry sautes with them. Vidhya's leek sambar sounded very interesting and delicious.Sambar turned out delicious. Vidhya's method of making sambar was a little different from my mom's method. I made some homemade sambar powder (I will share the recipe soon) and it gave the dish a nice flavor. We had it with steamed rice for lunch and then with idlis the next day.
Recipe from Vidhya's Home Cooking:
Leek Sambar Ingredients:
- 1 Medium Leek, thinly sliced
- ½cup Toor dal
- 1tbsp Sambar powder (homemade or store bought)
- 1tsp Turmeric
- 2tbsp Fresh Coconut, grated
- To taste Salt
- 2tbsp Cilantro, finely chopped
- 2tsp Oil
- 1tsp Mustard seeds
- 1tsp Methi seeds
- ¼tsp Asafoetida/ Hing
- 6~8 Curry leaves
- 1tbsp Tamarind paste
- 1~2tsp Jaggery, grated (optional)
- Cook toor dal until completely tender and mushy.
- In a heavy bottom saucepan, heat oil; add the mustard seeds, methi seeds and hing. Once the seeds start to splutter, add the curry leaves and chopped leeks. Cook for about 3~4 minutes.
- Add the grated coconut, mix well and cook for a minute.
- Now add the tamarind paste, salt and let it simmer for about 3~4 minutes.
- In the mean time, whisk sambar powder in ½cup water and add to the pan. Simmer for 2~3 minutes.
- Stir in the cooked toor dal along with 1~2 cups of water depending on the desired consistency. Bring to a boil and adjust the seasoning. Add a tiny bit of jaggery if desired. Garnish with chopped cilantro and serve with steamed rice.
Lets check out what my fellow marathoners have cooked today for BM# 64.
