Bombay Chutney | Bombay Sambhar

This is a very easy and quick side dish for Idly, dosa, upma etc. We make this sambhar using besan flour as the main ingredient. I learnt this recipe from my Mother-in-law. It stays good for 3 to 4 days in the fridge. When you don’t have the mood to make sambhar using dhal, this recipe comes to the rescue. I think that this recipe originated in Maharashtra and hence its name.

Servings : 4

Prep Time : 10 minutes

Cook Time: 30 to 40 minutes

Ingredients:

1. Oil – 3 tablespoons
2. Mustard seeds – 1 teaspoon
3. Urad dhal – 1 teaspoon
4. Channa dhal – 2 teaspoons
5. Onion – 3/4 cup (finely chopped)
6. Ginger – 1 teaspoon (finely chopped)
7. Curry leaves – few sprigs
8. Green chilli – 1 (big, slit into half)
9. Turmeric powder – 1/2 teaspoon
10. Asafoetida – 1/4 teaspoon
11. Besan flour – 2 tablespoons
12. Salt – as required
13. Garlic – 6 to 7 (crushed)
14. Tomatoes – 1/2 cup (roughly chopped)
15. Water – 3 and 1/2 cups
16. Coriander leaves – few sprigs

Method:

1. Heat a deep vessel (on medium flame) with oil and add mustard seeds. Once they splutter, add urad dhal, channa dhal, green chilli, curry leaves, onions, ginger and saute well until the onions turn translucent.

2. Meanwhile cut the garlic, tomatoes and keep them aside. Also take a bowl, add besan flour, turmeric powder, hing, salt and 1/2 cup water and mix well until there are no lumps.

3. Once the onions are sauteed well, add the tomatoes and garlic. Now saute them until the tomatoes turn mushy.

4. Now add the besan flour mixture along with the remaining 3 cups water and cook on medium flame for 20 minutes. The consistency should become thick like a sambhar. Also you should not get the raw smell of besan flour.

5. After you get the consistency of a sambhar, switch off the heat and garnish with coriander leaves. Serve hot with idlys and dosas.