Nov 3, 2009


Split pigeon peas (toor dal) -- 1/4 cup
Vegitable(s)(any) -- 1 cup (cubed)
salt to taste
Jaggery -- 1 teaspoon

for Masala

Coconut oil -- 1 teaspoon
Fenugreek seeds -- 1/4 teaspoon
Coriander seeds -- 2 teaspoon
Cumin seeds -- 1/2 teaspoon
Red chillies -- 4-6 (according to taste)
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few

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

Heat the oil and roast all the ingredients for the sambhar masala in it.The ingredients should go into the frying pan in the same order as they are listed above.

Grind these masala 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.

When done, transfer it to a deep vessel.
Add the sambhar masala paste, salt, jaggery and 2-3 cups of water and bring to a boil. Simmer for around 10 minutes on low flame.

Serve hot.

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