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ingredients
ingredients
Toor dal – 100 g
Mixed vegetables (beans, carrot, potato, drumstick, tomato) – 200 g
Half Spoon Sambar Masala – 100 g
Tamarind paste – 1 tbsp
Jaggery powder – to taste
Salt – to taste
Water – ~750 ml (adjust as needed)
Tempering (Tadka):
Ghee – 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – few
Asafoetida (hing) – a pinch
Garnish:
Fresh coriander leaves
instructions
instructions
Pressure cook 100gm of Toor dal with 200g of vegetables (beans, carrot, potato, drumstick, tomato etc.) To this add 100gm of Half Spoon Sambhar Masala, 1tbsp of tamarind paste, jaggery powder and salt according to your taste. Add about 750 ml of water to adjust consistency, boil it for 10-15mins.
For tempering (tadka) – Heat 1tbsp of ghee in a pan, add cumin, mustard seeds, curry leaves and a pinch of asafoetida, allow the spices to splutter and add it to the simmering sambhar and garnish it with coriander leaves. Serve it with hot rice.
You can prepare 3litres of Sambar with 100gm of Half Spoon Sambhar Masala.
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