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Dal sambhar
By : Shilpa terrence
Category : Lentils, South indian, Daals and curries
Servings : 6
Time Taken : 30-45 mins
Rating :
Method
  1. Wash the dal well. Drain.
  2. Add 2 cups of water to dal and allow it to boil for 6-10 minutes until dal is soft.
  3. Whisk it with a spoon until smooth.
  4. Soak tamarind in water for 8-10 minutes and extract the tamarind juice.
  5. In a separate pan, boil tomatoes or any other vegetable of your choice.
  6. Add the tamarind juice and ground roasted spices (sambhar powder).
  7. After 4-5 minutes, add dal to this mixture.
  8. Add curry leaves, fresh coriander leaves and salt to taste.
  9. If the mixture is too thin, add a tsp of rice flour paste to thicken the consistency.
  10. Simmer for 10-15 minutes.
  11. Transfer to a warm serving dish.
  12. Heat the oil in a fry pan.
  13. Fry mustard seeds and when it splutters, add asafoetida for half a minute and then pour it over the sambhar.
  14. Serve hot with steamed rice.

Note: To make sambar powder: Roast, cool and dry grind 1 tsp coriander seeds, 1 tsp cumin seeds, 2 dried red chillies (whole), 2 tsp chana dhal, 1/4 fenugreek seeds.

Ingredients:
1/2 cup - red gram (tur dal)
1 - tomato
Tamarind, a small lemon sized ball
Asafoetida, a piece
Turmeric powder, a pinch
2 sprigs - coriander leaves
5 - curry leaves
1 - green chilly
Oil, as required
Salt, as required
1 tsp - sambar powder
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