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Recipe Name: Sambhar
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Arhar dal | 50 g | |
| Drumsticks | 30 g | |
| Ladies finger | 30 g | |
| Brinjal | 30 g ( 1small) | |
| Onion | 30 g | |
| Tomato | 30 g | |
| Red chili (whole) | 1 to 2 | |
| Coriander seeds | 1 tsp | |
| Fenugreek seeds | 1/4 tsp | |
| Urad and channa dal | 1 tsp each | |
| Coconut (fresh) | 30 g | |
| Tamarind | 20 g | |
| Turmeric powder | 1/4 tsp | |
| Salt | 1/2 tsp | |
| Oil | 2 tsp | |
| Asfoetida (hing) | 1/8 tsp | |
| Mustard seeds | 1/8 tsp | |
| Curry leaves | 2-3 |
METHOD
- Heat 1/2 tsp of oil and roast coriander seeds, fenugreek seeds, whole chilli, urad and channa dal. Add grated coconut. Roast a little and remove.
- Grind the above masala.
- Pick and wash arhar dal. Add salt, turmeric powder and cook with water till the dal is soft.
- Wash and cut all the vegetables.
- Add drumsticks to the cooked dal and cook till half done.
- Fry brinjals and ladies finger in 1/2 tsp of oil. Add the coconut masala paste and brinjals and ladies finger to dal. Also add chopped tomatoes and sliced onions. Continue cooking.
- When the vegetables are cooked, add tamarind pulp. Bring to boil and remove.
- Heat the remaining oil, add asfoetida (hing) and mustard seeds. When they start cracking, add curry leaves and add to the cooked sambhar.
- Serve hot.
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Nutrition Facts
| Serving Size | 1 cup | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 304 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 113 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs