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Dals / Pulses / Soups : Sambhar


Number of servings: 4


 

List of ingredients:
QtyMeasureIngredientWt.(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.

Other recipes that go well with this one: Side Dish : Beans Kobbari Koora
Side Dishes : Tomato Beans Koora
Side Dish : Carrot Kobbari Koru
Side Dish : Cabbage Kobbari Koru


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