Sambhar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Toor Dhal - 1/2 cupTamarind - small lime sized, soaked in warm water for atleast 15 mins.Onions - 1 big, sliced and cut into 1 inch pieces OR Pearl onions - 2/3 cupTomato - 1 roma (small / medium), chopped Green Chillies - 2 or 3, slit verticallyGreen Bell Pepper - half, cut into 1 inch piecesRed Radishes - about 10, sliced into thin roundsCarrot - 1, peeled and sliced into thin roundsShakthi Sambhar powder - 3 to 4 tsp, Chilli Powder - 1 tspTurmeric Powder - 1/2 tspAsafoetida - couple pinchesSalt -to tasteCoriander leaves - few stalks, choppedSeasoning:Oil - 1 to 2 tspGhee - 1 tsp Mustard seeds - 1/2 tspUrad Dhal - 1/2 tspAsafoetida - a pinchCurry Leaves - fewFor Optional Finishing Touch - Grind:Coconut - 1 tbspCumin - 1/4 tspGreen Chilli - 1
1) Pressure cook Toor Dhal with about a cup of water, turmeric and asofetida. I normally put the sliced radishes & carrots in a separate bowl in the same pressure cooker as well. Usually 3 whistles do the trick (1 on med-high and 2 on medium) for me and the dhal is very soft. Mash this well.
2) Heat oil in a deep pan and season with mustard seeds and urad dhal. Once they splutter, add curry leaves, asafoetida and the sliced onions & g. chillies. After 2 minutes add the sliced bell peppers (if using). Once they soften a bit, add the tomatoes and salt. Cook till they turn lightly mushy.
3) Now add chilli powder and sambhar powder and after just a minute or so, add the juice extracted from the soaked tamarind to this. Add the cooked radishes and let this boil for about 10 - 15 minutes.
4) Add the mashed toor dhal to this alongwith sufficient water and let it come to a boil. Then simmer for about 10 - 15 minutes more.
5) Finally add the ground paste (if using) and the 1 tsp of ghee, let boil for a few minutes more. Switch off the stove and garnish with coriander leaves. Tasty Sambhar is now ready.
Serving Size: approx. 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user PRIRAM2004.
2) Heat oil in a deep pan and season with mustard seeds and urad dhal. Once they splutter, add curry leaves, asafoetida and the sliced onions & g. chillies. After 2 minutes add the sliced bell peppers (if using). Once they soften a bit, add the tomatoes and salt. Cook till they turn lightly mushy.
3) Now add chilli powder and sambhar powder and after just a minute or so, add the juice extracted from the soaked tamarind to this. Add the cooked radishes and let this boil for about 10 - 15 minutes.
4) Add the mashed toor dhal to this alongwith sufficient water and let it come to a boil. Then simmer for about 10 - 15 minutes more.
5) Finally add the ground paste (if using) and the 1 tsp of ghee, let boil for a few minutes more. Switch off the stove and garnish with coriander leaves. Tasty Sambhar is now ready.
Serving Size: approx. 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user PRIRAM2004.
Nutritional Info Amount Per Serving
- Calories: 73.0
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.0 g
- Protein: 3.4 g