1 cup toor dal Or Arhar dal 4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used) 2 tbsp. sambar masala 1/4 tsp. turmeric powder 1 tsp. dhania powder 1 tsp. red chilli powder 1/2 tsp. each cumin and mustard seeds 3 whole red chillies 1 stalk curry leaves 4 onions Vegetables(potato cauliflower Green Beans Shimla mirch. 1 and half cup.TOtal ) 1 large tomato 1 tbsp. chopped coriander leaves 2-3 flakes garlic salt to taste 2 tbsp. oil
METHOD
1.Add tamarind 1/2 tomato & 1 onion chopped to the dal. 2.Pressure cook till dal is done very soft. (Approx3 whistles) 3.Remove dal and beat with a whisk or churner till smooth. 4.Grind to a paste 1 onion 1/4 tomato jaggery garlic all dry masalas. 5.Chop the remaining onion and tomato to medium or fine pieces. 6.Heat oil add seeds curry leaves and allow to splutter. 7.Add onion pumpkin tomato and stir fry for 2 minutes. 8.Add paste and cook for further 2 minutes. 9.Add dal and bring to a boil on high. 10.Add enough water to get sambar consistency. 11.Check and adjust masalas as required. 12.Simmer for 12-15 minutes on low till the aroma exudes. 13.Add chopped coriander before serving. 14.Serve steaming hot with hot idlis coconut chutney and Dosa.
Note: You may substitute homemade masala with ready made. But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months. If using ready made masala supplement with the following: 1 tsp. dhania seeds 1 tsp. cumin seeds 1 stalk curry leaves 1/2 tsp. methi seeds. Roasted and ground together with the ingredients for paste.
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