India
Sambhar Recipe
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Ingredients
To dry roast and grind to a powder
- 1 tbsp channa dal
- 1 tbsp coriander seeds
- 1 red chlli
For the sambhar
- 1/2 cup split yellow moong dal dry roasted and cooled
- 1 tbsp Oil
- 10 halved small onions
- 1 chopped tomato
- 1 medium sized potato chopped fine
- 1 carrot chopped fine
- 1 green chilli
- 1/2 tbsp tamarind pulp soaked in warm water
- 1 tbsp coriander leaves for garnish
- salt to taste
To season
- 1 tbsp oil / ghee
- 1 tsp Mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp Jeera
- 8 Curry Leaves
- pinch a generoushing/Asafoetida
Ingredients
To dry roast and grind to a powder
For the sambhar
To season
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Instructions
- Pressure cook the moong dal with enough water until it's mushy.
- Smash it with a ladle, set aside.
- Heat the oil under "to season" and add the remaining ingredients in this list. Saute, remove from heat and set aside.
- Heat oil (under sambhar) in another pan and add the onion, tomato and green chillies.
- Saute and cook for a good three minutes.
- Add the potato and carrot along with turmeric powder and salt and saute for 2 minutes.
- Add this to the cooked dal. Add more water, cook, boiling until the vegetables cook.
- Add the ground powder and cook.
- Discard the seeds from the tamarind and add to the sambhar.
- Add the coriander leaves and stir well.
- Add the seasoning from before and stir well.
- Serve hot.