Konkani Sambar: A Coastal Potpourri

We have clearly demarcated states in India. However it is impossible to draw a line through culture and divide it into states. The Konkan belt in India includes parts of Maharastra, Karnataka and Goa. This Konkani sambar is a dish resulting from the mix of cultures. The sambar recipe basically originated in North Canara. However, people from Goa, Maharashtra and Karnataka relish Konkani sambar.

This sambar recipe is slightly different from the other popular kinds of sambar. Like all other Konkani recipes, fresh coconut is added to Kokani sambar as well. This recipe also has special Konkani spices that makes it taste different from other sambar recipes. In Konkani, this dish is called the Konkani kolombo.

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• Toor dal- 1 cup
• Turmeric powder- 1/2 tsp
• Mustard seeds- 1tsp
• Coriander seeds- 1/2 tsp
• Cumin seeds- 1/2 tsp
• Fenugreek seeds- 1/2 tsp
• Red Chillies- 4
• Asafoetida or hing- 1 pinch
• Curry leaves- 8
• Chana dal- 1tbsp
• Coconut- 1/2 cup (grated)
• String beans- 8 (chopped)
• Carrot- 1 (chopped into small pieces)
• Cauliflower- 8 florets
• Tomato- 1 (cut into 4 quarters)
• Drumsticks- 2 (cut into 1 inch pieces)
• Salt- as per taste
• Oil- 2tbsp

Procedure

1. Pressure cook toor dal with salt, turmeric and 3 cups of water for the duration of 3 whistles.
2. Meanwhile, heat oil in a deep bottomed pan. Season it with asafoetida, red chillies, cumin, coriander, fenugreek and mustard seeds.
3. After 1 minute, add chana dal and grated coconut. Saute for around 4-5 minutes on a low flame.
4. Now take the mixture off flame and let it cool.
5. When the mixture cools to room temperature, grind it into a thick paste.
6. Now open the lip of the pressure cooker in which you cooked the dal and put it on the gas stove again.
7. Add the chopped vegetables namely, tomato, beans, carrots, cauliflower, drumsticks and the grounded paste to the boiled dal. Stir the ingredients for 2 minutes on a high flame.
8. Add curry leaves and pressure cook the sambar again for the duration of 1 whistle.

You can garnish the Konkani sambar or kolombo with fresh coriander leaves and serve it hot with steamed rice.