Wednesday, March 11, 2009


Serves 4

1 cup-Toor dal
2 cups-Any of your favorite vegetables (cut it into small pieces)
1-Tomato ,chopped
½ tsp-Turmeric powder
1 tsp-Tamarind paste

For sambar powder-
2 tbsp-Whole coriander seeds
2-3 tsp-Chana dal
½ tsp-Fenugreek seeds
1/2 tsp-Cumin
A few (for taste)
Whole red chillies
1 or 2 pinch-Asafoetida or Hing powder
½ cup-Shredded coconut(Optional)
2 no-Pearl onion or garlic (according to your choice)
A few-Curry leaves
1 tsp-Oil

For seasoning
1 tsp-Mustard seeds
A few-Curry leaves
A few-Red chillies
A few-Chopped cilantro(optional)
1 tsp-Sesame oil or any oil

*Cook the toor dal in a pressure cooker until soft.
*In a pan, add all the sambar powder ingredients. Fry on low to medium heat.
*Fry until the coconut turns light brown.
*Add this mixture into the blender. Grind to a smooth paste adding water as needed.
*Cook the vegetables with turmeric, tamarind paste,tomato and salt. Add enough water. Cook until the vegetables become soft.
*Add the cooked dal and sambar paste to the vegetables. Let it boil for 15 minutes until the spices are well cooked. Add enough water according to your consistency.
*Heat sesame oil in a pan. Splutter mustard seeds and saute red chillies and curry leaves.
*Add the above seasoning into the sambar.

You can also add some chopped coriander leaves for seasoning.


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