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Sambhar  

Ingredients 

    For dal
  • Split Red Gram - 1 Cup
  • Tomatoes - 4
  • Onions - 2 Medium
  • Ginger Paste - 1 tsp
  • Garlic Crushed - 1 tsp
  • Coconut Powder - 4 tsp
  • Coriander Leaves - a fist full
  • Curry Leaves - 10 to 15
  • Okra - 4
  • Brinjal - 3
  • Green Chilli - 4
  • Oil - 50 gms
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Asafoetida - 2 pinches
  • Salt 
  • Red Chilli Powder - 1/2 tsp
  • Turmeric - 3/4 tsp
  • Tamarind paste - 3 tsp
  • Dry Red Chilli - 2
    For Sambar Powder
  • Coriander Seeds - 3 tsp
  • Cumin Seeds - 1 1/2 tsp
  • Split Red Gram - 3/4 tsp
Method 
    For Sambar Powder
  • Mix all above ingredients in a small skillet and fry until they turn brown or they split. 
  • Remove from heat and let cool. 
  • When cooled make into a fine powder and keep aside. 
    For dal
  • Cut all the vegetables i.e tomatoes, okras, brinjals, onions into large pieces slightly larger than bite sized pieces. Keep aside. 
  • Pressure-cook the split red gram with enough water to become very soft. 
  • In a large pot heat oil and add mustard and cumin seeds. When they start to split, add green chilies, curry leaves and asafoetida. 
  • Immediately add 5 cups of water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. 
  • Cook for 10 more minutes or until the vegetable pieces are soft. 
  • Now add the cooked red gram, stir well and cook for 10 more minutes. 
  • Now add sambar powder, ginger-garlic paste and coconut powder, coriander leaves, one-tsp sugar, and stir well. 
  • Cook for 10 more minutes with low flame and cover. 
  • Remove from heat. 
Serve hot with Idly, Dosa and plain white Rice. 
 
South Indian dishes
   
 
 
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