Ingredients
Thoor dal ——————– 1/2 cup (soaked for an hour) Moong dal ——————- 1 tbsp (soaked for an hour) Whole garlic ————— 1 Brinjal ————————- 2 Drumstick ——————- 6 pieces Radish ————————- 4 Carrot ————————— 1 Taro root ———————- 1 Asafoetida ——————- 1 small piece Water ————————— 3 cups Sambar powder ———- 2 tbsp Tomato ———————— 2 (make puree) Shallots ———————— 15 (thinly sliced) Tamarind ——————— Small lime size (soak it in water) Salt to taste
For seasoning
Mustard seeds ————— 1 tsp Fenugreek seeds ———- 1/2 tsp Cumin seeds —————– 1 tsp Dry chilies ——————— 2 Curry leaves —————— 2 springs Shallots ————————- 2 thinly sliced Cilantro ————————- 1/2 bunch Cooking oil ——————- 1 tbsp
How to make
Cut all the vegetables into medium size pieces
Add the soaked dals, garlic, cut vegetables, salt, turmeric powder and a piece of asafoetida into a pressure cooker Add 3 cups of water to it
Cook it in medium heat for one whistle and switch off the stove Heat another pot in medium heat Pour the oil and add the sliced shallots Saute for 5 minutes
Add the tomato puree and green chilies to it
Cook it for 5 more minutes Now add the sambar powder
Add the tamarind water Cook until it boils
Now open the pressure cooker and pour it into the pot Check the salt and add if needed
Now let us do the seasoning Heat a small pan in medium heat, add oil and mustard seeds Once the mustard seeds crackle, add the shallots, cumin seeds, fenugreek, dry chilies and curry leaves
Pour this into the sambar Then garnish with cilantro
Now it should be ready to serve It goes well with rice, idly or dosa
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Published by Aji
I am from south India, but currently live in Minnesota with my husband, two daughters, and pet cat. I can't wait to share my cooking recipes, knitting projects, and garden photos with all of you!
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