September 14, 2017


For the Sambhar

1 cup toor dal
1 tomato, chopped
1 onion, chopped
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 ladies finger, chopped
1 tbsp tamarind pulp (imli)
Salt to taste
For the Sambhar Masala

6 to 8 red chillies
1 tbsp coriander seeds
1 tsp fenugreek seeds (methi)
1 tbsp toovar daal (arhar)
1 tbsp split Bengal gram (chana daal)
1 tbsp split black gram (urad daal)
1 tsp turmeric powder (haldi)
1/2 tsp asafetida (hing)
For the Tempering

1 tsp mustard seeds
6 curry leaves
1/4 tsp asafetida (hing)

First prepare the sambhar masala.
Dry roast all the ingredients for the sambhar masala. Then grind them to a fine paste in a blender using a little water. Keep aside.
Wash and pressure cook the daal with 2 cups of water. Steam the vegetables separately and add to the daal. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by dry roasting the mustard seeds until they crackle. Add curry leaves and asafetida. Add this to the sambhar and simmer for 15 minutes.

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