Wednesday, April 3, 2013




1/2 cup tuvar dar (boiled & mashed)
1 tbsp bengal gram dal
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp pepper powder
1/4th tsp turmeric powder
1/2 tsp asafoetida
6 red chillies
2 tbsp coconut gratings
2 sprigs curry leaves
tamarind (size of a marble)
2 tbsp oil
 handful of coriander leaves
salt to taste
boiled mixed chopped vegetables (potato, small onions, tomato, brinjal,drumstick, lady's finger, snake gourd)
Tip- fry onions in a little ghee before boiling it.

For seasoning:
2 tsp oil
1 tsp mustard seeds
1 sprig curry leaves
1/2 tsp fenugreek seeds


Take little oil in a frying pan. Roast mustard, coriander, fenugreek, cumin, red chilies,bengal gram, coconut gratings, curry leaves, pepper powder, turmeric powder in the same sequence till dark brown. Grind all the roasted ingredients with tamarind to a smooth paste adding about 3-4 tbsp of water. To this masala add cooked vegetables and boiled tuvar daal. Add water about 1-2 cups as required. Add salt & bring to a boil. Remove from flame. 

For the seasoning heat oil. Add mustard seeds. When it splutters add curry leaves & fenugreek seeds. Add the seasoning to the Sambhar. Garnish with coriander leaves.

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