Sambar is made with a variety of vegetables. Radish and onion, Brinjal and drumstick, shallots and potato and a combination of all the vegetables. It is enjoyed with Idli, dosa and also with rice.
- 125 gms toor dal/ pigeonpeas
- 2small brinjals
- 2 medium sized potatoes
- 1 medium sized carrot
- 2 large onions
- 1/2 a drumstick
- 3 tsps sambhar powder
- 1 heaped tsp tamarind paste
- 1tsp mustard
- Chickpea size of hing/asafoetida
- 4 sprigs curry leaves
Pressure cook Dal and churn. Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Add the churned toor dal, tamarind paste and boil well.
Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add a Rajma sized piece of hing freshly powdered. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside to infuse for abt 15 mnts. Add a tsp of ghee before serving.
Note: The recipe for the Sambar powder can be found in the category Spice powders of this blog.
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