Description
1.Tastier than ordinary sambar.
2.Great combination for dosai and idli
| Ingredients-1 | |
|---|---|
| 1 cup | Toor dal |
| Ingredients-2 | |
|---|---|
| 1 cup | Baby onions |
| 1 no | Tomato |
| 1 tsp | Turmeric powder |
| 1 tsp | Chilli powder |
| Ingredients-3 | |
|---|---|
| 25 g | Tamarind |
| 1 cup | Coriander leaves (finely chopped) |
| 2 strands | Curry leaves |
| Ingredients-4 | |
|---|---|
| 1 tsp | Fenugreek seeds |
| 1 tsp | Cumin seeds |
| 1 tsp | Black pepper corns |
| 2 nos | Red chillies |
| 1 tsp | Bengal gram |
| Ingredients-5 | |
|---|---|
| 1 tsp | Asafoetida |
| 2 nos | Dry red chili |
| 3 tbsp | Oil |
| 1 tsp | Mustard |
Instructions
1.Seperately fry the ingredients in Group 4 and dry grind.
2.Cook daal and Group 2 ingredient seperately in a pressure cooker.
3. Smash the cooked dal. Now add to it the Group 2 and Group 4 ingredients,tamarind pulp,salt, coriander and curry leaves.
4.Temper it with Group 5 ingredients.
5.Boil sambar for 5 minutes in medium flame and serve hot.
Notes
1.Cook dal in two cups water.
2.Soak tamarind in 1/2cup water and strain the pulp.
3. Add a tsp of salt or acccording to taste.
Source
Mothers recipe
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