A variety of Sambhar can be made by using a variety of vegetables. No two Sambhars taste the same because of the distinctive flavour of the vegetables used. I have posted an Okra and, a mixed Vegetable Sambhar too earlier. Posting a Sambhar which I made using only three vegetables that I had in my fridge. It turned out delicious!
- 125 gms toor dal/ split Pigeon peas
- 2 medium sized potatoes
- 1 medium sized carrot
- 2 large onions
- 3 tsps sambhar powder
- 1 heaped tsp tamarind paste
- Kidney bean sized piece of hing/asafoetida powdered fine
- 2 tbsps ghee/clarified butter
- 4 sprigs curry leaves
- 1 tsp mustard
Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Pressure cook the split Pigeon peas to three whistles. Churn well. Add the churned dal, tamarind paste and vegetables and boil well.
Heat the ghee. Add a tsp of mustard and after it splutters add the hing. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside for the flavours to infuse for about 15 minutes . Add a tsp of ghee before serving.
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