|
|
|
Ingredients
|
|
|
Tur dhal - ½ Cup; Turmeric Pwd - ½ tspn; Asafetida pwd -1/2 tspn. 150 g. Sambar Onions; 3 med. Size Tomatoes; marble size ball of tamarind - soak in ¼ cup hot water - extract thick pulp & keep aside; Green chillies 2 -3 no's; Jaggery - 1 tspn; Salt to taste; If desired any other vegetables could be used - like Drumsticks; Potato, Brinjals, etc., For the Masala Paste: 6 Dry Chillies; 2 tspns. Corriander seeds; 1tspn Jeera Seeds; 1tspn. Pepper Corns; 1tspn channa Dhal; 1 tspn Urud Dhal; ¼ Coconut (fresh) - fry the ingredients kept for the masala in 1 tbspn oil - till a nice aroma is got - leave to cool - then either dry grind to a powder or add water & make a paste & keep.
For seasoning: Mustard Seeds - 1tspn; Vendium Seeds - ½ tspn. 2-3 Red Dry Chillies deseeded, broken & kept; 1 tspn. Urud Dhal; A sprig of Curry leaves; Oil - 4 tbspns
For Garnish : Chopped coriander leaves 3 Tbspns. 2-3 tbspns of ghee
|
|
|
|
|
Method
|
|
|
Wash Dhal nicely put in cooker add Turmeric pwd, Asafetida, 1 Tomato & water - Cook for 3 whistles - remove from heat & leave to depressurize. In the meantime place a vessel on heat, add oil add the seasoning ingredients - when mustard seeds crackle add the Sambar Onions & fry to a golden brown - (if you are adding any other vegetables to the Sambar you could do so after the Onions are brown) add tomatoes & fry till tomatoes are soft - now add ½ -3/4 cups of water - (here again if vegetables other than Onions are being added then add 2 - 2 ½ cups of water for vegetables to cook) - leave to bubble - (once the vegetables are cooked), add the dhal mixture from the cooker (if it is too thick) add water, mix well - add the slit green chillies & bring to a bubble, add 2 tbspns of the ground masala; now add yr. thick tamarind pulp, salt to taste, jaggery & mix well leave to thicken - when required thickness has been achieved - remove from heat - garnish with chopped coriander leaves & a tablespoon or 2 of Ghee -
|
|
|
|
|
|
Contributed
by |
Pearl Subramanian
pms2403@yahoo.com |
|
|
