
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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