| Recipe Name: Sambhar |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Arhar dal |
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50 g |
| Drumsticks |
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30 g |
| Ladies finger |
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30 g |
| Brinjal |
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30 g ( 1small) |
| Onion |
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30 g |
| Tomato |
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30 g |
| Red chili (whole) |
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1 to 2 |
| Coriander seeds |
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1 tsp |
| Fenugreek seeds |
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1/4 tsp |
| Urad and channa dal |
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1 tsp each |
| Coconut (fresh) |
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30 g |
| Tamarind |
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20 g |
| Turmeric powder |
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1/4 tsp |
1/8 tsp
2 to 3
| Salt |
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1/2 tsp |
| Oil |
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2 tsp |
| Asfoetida (hing) |
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1/8 tsp |
| Mustard seeds |
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1/8 tsp |
| Curry leaves |
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2-3 |
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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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Tags:
Sambhar, add , dal , tsp , oil , cooked , 1/2 , seeds , channa , roast , heat , finger , 1/8 , ladies , brinjals , hing , 1/4 , remove , masala , wash , cook |
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