sambar recipe by tarla dalal

Ingredients For the sambhar 1 cup toovar (arhar) dal 1 onion, chopped 2 brinjals, cubed 1 drumstick (saijan ki phalli / saragavo), cut into 50 mm. (2″) pieces 1 potato, cubed 1 tomato , chopped 1 tbsp tamarind (imli) pulp salt to taste For the sambhar masala paste 4 to 6 whole dry kashmiri red chillies, broken into pieces 1 tbsp coriander (dhania) seeds 1 tsp fenugreek (methi) seeds 1 tbsp toovar (arhar) dal 1 tbsp chana dal (split Bengal gram) 1 tbsp urad dal (split black lentils) 1 tsp turmeric powder (haldi) 1/2 tsp asafoetida (hing) For the tempering 1 tsp mustard seeds ( rai / sarson) 6 curry leaves (kadi patta) 1/4 tsp asafoetida (hing) 1 tsp oil Method For the sambhar masala paste Roast all the ingredients in a non-stick pan for 4 to 5 minutes. Allow to cool completely. Grind to a fine paste in a blender using a little water. Keep aside. How to proceed Clean and wash the toovar dal. Pressure cook the dal, onion, brinjals, drumstick and potato with 2 cups of water. Then add the tomato, tamarind pulp, sambhar masala paste, salt and 4 cups of water and bring to a boil. Prepare the tempering by heating the oil in a non-stick pan and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add to the sambhar and simmer for 10 minutes. Serve hot.

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