Humble Sambhar Saadham with Potato Fry

I had a lot of thoughts on what would be my first recipe to be posted.Thought so many days about it. One fine day I prepared sambhar, potato curry and then it flashed, this has been my all-time favorite. My cousin who keeps making fun of me that every-time he came home I had prepared the same( which I never realized till he told me). So here comes my first post for Sambhar and Potato Fry.

Ingredients: Sambhar( Thakkali-Pachaimelagai Sambhar)

Servings: 4

Tuar Dhal - 3/4 cup

Tomato - 1 1/2 cup-chopped

Green Chilies - 4-5 nos

Onion -1/2 cup sliced

Garlic - 2 pods

Turmeric Powder - 1/4 tsp

Asafetida - A Pinch

Tamarind Paste - 1 tsp

Chili Powder - 1/2 tsp

Coriander Leaves 2 tbsp

Salt

Oil

For Tempering

Oil-2 tsp

Mustard 1/2tsp

Cumin Seeds 1/2tsp

Curry Leaves 3-4 Leaves

1. Cook Tuar Dhal, Chopped Onions, Tomato, Garlic, Asafetida, Turmeric Powder, Green Chilies, 1 tsp oil with sufficient water in cooker for4 whistles.
2. Mash Dhal with the back of the ladle till smooth. Add salt, chili powder,Tamarind Paste add water to required consistency and heat.
3. While the sambhar is warming, heat kadai , add oil,mustard, Cumin seeds. Turn off the stove and then add curry leaves. Add this to the boiling sambhar. ( Note: Do not let the Sambhar Boil for a long time)
4. Garnish with coriander leaves and serve hot with Rice/Idli /Dosa.

Potato Fry

Potato - 4-5 nos ( Medium Size) - Chopped small cubes
Garlic - 2 cloves
Vegetable Oil -2 Tbsp
Chili Powder - 2 Tsps
Dhania Powder  -1 Tsp
Salt

1. Heat  1 tbsp oil in  a non-stick( lot easier and less oil) kadai . 
2. Add crushed garlic.
3. Add chopped potatoes. Fry for few minutes. Add salt and fry for few more minutes.
4. The potatoes should turn slightly transparent, half-cooked.
5. Add. chilli powder , Dhania powder. Sprinkle very little water so that the powders coats evenly on the potatoes.
6. Fry till the potatoes turn crispy. Add oil as required during frying.