23 March, 2017
Posted in : South Indian on by : BabKin's Kitchen
- Tur dal – 1 cup
- Onions – 1 cup (chopped)
- Carrot – 2 (Sliced)
- Raddish – 2 (Sliced)
- Lady’s finger – 2 (lengthwise)
- Beans – 5 (Chopped)
- Brinjal – ¼ Cup (Cubed)
- Ginger Garlic Paste – ½ tsp
- Coriander leaves – 2-3 tsp (Chopped)
- Curry leaves – Few
- Red Dry Chilli – 2-3 flakes
- Tamarind Juice – 2-3 tsp
- Red chilli powder – 2 tsp
- Coriander powder – 3 tsp
- Turmeric powder – ½ tsp
- Asafoetida – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Salt – according to taste
- Oil – 5 spoons
- Water – 2-3 cups
- In a cooker, add oil, tur dal, water, turmeric powder and allow it take one whistle.
- Meanwhile, soak tamarind in water for half an hour and then take the pulp out of it and throw the other parts of tamarind.
- Once dal is cooked, take it out of the pressure cooker and add all the chopped vegetables to it and allow it to take 2-3 whistles.
- Now in a kadai, heat some oil and add mustard seeds, asafoetida, red dry chilli, ginger garlic paste, curry leaves and onion to it.
- Saute it well and once onions turns golden brown in colour add all the spices to it.
- Add all the boiled vegetables, tamarind pulp and dal to the kadai. Mix everything well and cook them on lower flame for 5 minutes.
- If it need you can add more hot water to it and cook for few more minutes.
- Garnish it with coriander leaves and sambhar is ready to serve.
Serving Tip –
Serve it hot with dosa, vada or idli.