Nov 30, 2009


for the Sambhar

Split pigeon peas (toor dal) -- 1/4 cup
Mixed vegitables -- 2 cups (cubed) (potato,cauliflower,brinjal,green peas, carrot,french beans etc. can be used)
Onion -- 2
salt to taste
Jaggery -- 1 teaspoon

for the Sambhar Masala

Coconut oil -- 1 teaspoon
Coriander seeds -- 4 teaspoon
Cumin seeds -- 1 teaspoon
Red chillies -- 4-6 (according to taste)
Turmeric powder -- 1/2 teaspoon

for Grinding

Coconut -- 1 cup (grated)
Tamarind pulp -- 3 teaspoons

for tempering
Oil -- 2 tablespoons
Garlic -- 5-6 cloves
Mustard seeds -- 1/2 teaspoon

Heat the oil and roast all the ingredients for the sambhar masala in it.

Grind these masalas with the coconut gratings and tamarind to a fine paste in a blender using a little water. Keep aside.

Wash and pressure cook the dal and vegitables with water.

In a deep vessel, heat oil and fry garlic until light brown. Add mustard and let it crackle.

Now put in the ground masala paste and fry for 3-4 minutes.

Add cooked vegetables and dal, salt, jaggery and 1-11/2 cups of water and bring to a boil. Simmer for around 10 minutes on low flame.

Ready to serve. Goes well with the rice.

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