SAMBHAR

INGREDIENTS:-

             Split Yellow pigeon peas (tur dal) – 1 cup

            Onion – 1 (chopped lengthwise)

            Tomato – 2 (chopped)

            Bottle gourd – 1 cup (chopped)

            Drumstick – 1 (chopped into 3 inch pieces)

            Coriander leaves

            Tamarind pulp – 1 ½ tsp

            Oil – 2 tbsp

            Mustard seeds – 1 tsp

            Sambhar masala – 2 tsp

            Urad dal – 1 tsp

            Salt – to taste

            Curry leaves – 5 or 6

            Red round chillies (boriya chilli) – 4

            Red chilli powder – 1 tsp

            Turmeric powder – ½ tsp

            Jiggery – to taste (optional)

HOW TO COOK:-

             Soak tur dal for 4-5 hours and boil it.

            Heat oil in a pan and add mustard seeds.

            Add red boriya chillies and urad dal.

            Mix it and roast dal till golden brown in colour.

            Now add curry leaves and mix it.

            Add chopped onion, bottle gourd, and drumstick.

            Mix all the things and cook for a minute.

            Add chopped tomatoes and little salt.

            Mix it and cover with lid for 5 minutes to cook the vegetables.

            Till the time, churn the boiled dal with blender to make puree.

            Uncover the lid and add sambhar masala, red chilli powder.

            Also add turmeric powder and churned dal puree and mix properly.

            Add 2 to 3 cups of water and stir it.

            cover with lid and let it cook for 20 to 30 minutes.

            Now add tamarind pulp and jiggery if want a little sweet flavour.

            Cook for 5 more minutes and then check vegetables are cooked or not.

            Add coriander leaves and now our sambhar is ready.

            Serve hot with idli or dosa and enjoy with family or friends.

            For sambhar masala, dry roast urad dal, fenugreek seeds, cumin

            seeds, Black peppers, cinnamon, mustard seeds, dry mango and

make a powder in grinder. Sambhar masala is ready.

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