2 nos
3-4 cloves
2 nos
3 nos
3 tbsp
1 branch
3-4
1 tspn
1 tspn
big onion diced
garlic
tomato diced
chilies slit
sambar powder
curry leaves
red dried chillies
mustart seeds
asofotida
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| Sambar | ||||||||||||||||
| Ingredients | ||||||||||||||||
| 1/2 cup 2 nos 3-4 cloves 2 nos 3 nos 3 tbsp 1 branch 3-4 1 tspn 1 tspn |
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| Toor dal big onion diced garlic tomato diced chilies slit sambar powder curry leaves red dried chillies mustart seeds asofotida |
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| Method | ||||||||||||||||
| In a pressure cooker put in the cleaned toor dal, onions tomato, chillies and galic and about 1/2 to 1 liter of water depending if you want it thick or runny...and close the cooker and let about 2 whisles come.. then off the cooker and let the steam go so as u can open it up.. then in another small frying pan add about a 1 tablespoon of oil and to that add mustard seend once they pop add red dried chillies and curry leaves. Once all have poped reduce the heat and to that 1/2 tspn asofatida and tak pan off the heat. return the toor dal to the heat and wait till it boils once it boils add the sambar powder and mix well so as there is no lumps. add a the other half of asofatida to this mix well add salt, and then add the poped mustard to it let it boil and then off the heat and the sambar is done.. You can add any type of vegetable to this dish.. but i prefer not puting ladies fingure as it becoms slimy in the dish.. | ||||||||||||||||
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