Tattha Poyaru Sambar Recipe - Black Eyed Beans Sambar

Step 1: To begin making the Thatta Payaru Sambar recipe, wash the toor dal with water twice and drain the excess water from the dal

Step 2: Add 1/4 teaspoon of turmeric to the toor dal and cook the dal in pressure cooker for three whistles

Step 3: Set the cooked dal aside until the pressure releases

Step 4: In a large pot, add about 3 cups of water and bring it to boil over high heat

Step 5: Add black eyed beans and 1/4 teaspoon of turmeric powder to the boiling water

Step 6: Cook the beans with lid uncovered until the beans become soft and tender

Step 7: Drain the excess water from the beans and set aside

Step 8: Heat a medium sized pan on the stove over medium heat

Step 9: Add oil to the pan

Step 10: Once the oil is hot, add the ingredients mentioned under tempering which includes asafoetida, dry red chilli, fenugreek seeds, mustard seeds and white urad dal

Step 11: Fry them for few seconds, till the mustard seeds splutter and urad dal turns golden

Step 12: Add chopped onions, tomatoes and saute till the onions are soft and translucent

Step 13: Once the onions are soft, add sambar powder, red chili powder, and salt

Step 14: Stir well

Step 15: To the spice blend, add cooked dal and 2 cups of water

Step 16: Bring the mixture in the pan to boil

Step 17: Once the mixture starts boiling, add cooked beans and combine them well

Step 18: Cook until the raw smell of spice powders goes off

Step 19: At the end, add minced garlic and give them a stir

Step 20: Simmer the curry for 2 to 3 minutes

Step 21: Switch off the stove and add freshly chopped coriander leaves to Sambar

Step 22: Leave it undisturbed till serving time

Step 23: Serve Thatta Payaru Sambar with Steamed Rice, Carrot and Beans Thoran and Elai Vadam

Step 24: Add a spoon of ghee to the sambar rice to make it more delicious