Dals / Pulses / Soups : Sambhar
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| ¼ cup | chopped onions | |
| ¼ cup | chopped carrots | |
| ¼ cup | chopped capsicum (bell pepper) | |
| ¼ cup | chopped tomato | |
| ¼ cup | chopped beans | |
| ¼ cup | peas | |
| size of a large lemon | tamarind | |
| 1 cup | toor dal | |
| To be dry roasted and powdered |
| 5 spoons | toor dal | |
| 5 spoons | chana dal | |
| 5 spoons | dhania | |
| about 10 | red chillies | |
| 1 spoon | jeera | |
| Popu (seasoning) |
| 4 spoons | oil or ghee | |
| ¼ spoon | turmeric | |
| 1 spoon | mustard seeds | |
| 1 spoon | urad dal | |
| Cooking procedure |
|---|
| Pressure cook toor dal till done. When done, lightly mash and keep aside. Meanwhile, soak
tamarind in water and squeeze out the juice, and throw away the pulp. Heat 4 cups water in a
deep vessel. Add the tamarind juice to it, and mix well. Add the chopped carrots, beans, peas,
tomatoes, onions and capsicum. Close lid and let it cook well. When well cooked, add the dal,
salt, sambhar powder and mix. When the sambhar gets to a slightly thick consistency; take 3
spoons oil in a small pan, add mustard seeds, urad dal and a pinch of turmeric. When the
mustard begins to splitter, add this into the sambhar and mix. Well your sambhar is ready to
be served. |
| Storage tips: |
| Sambhar powder can be made in large quantities and stored in an airtight container. You can
also add dry grated coconut to it if you want to. If you dont want to add jeera in the sambhar
powder, you dont have to. By adding jeera, your sambhar will get a slight chaaru (rasam) taste. |
| Any additional information: |
| By adding 3 – 4 spoons of jaggery and ¼ cup of fresh grated coconut, this sambhar will go
great with vada and idli also. |
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