Thursday, February 25, 2010


- 1/2 cup toor dhal cooked (should be soft)
- lemon size tamarind - Make 2 cups tamarind water
- Eggplant, okra, tomatoes, white pumpkin (optional) cut into cubes
- 1.5 tsp sambar powder
- 1/4 tsp turmeric
- salt to taste

- 1/2 tspn oil
- 1/2 tspn methi seeds
- 1/2 tspn mustard seeds
- Curry leaves

1. Boil the vegetables except tomatoes in a heavy bottom pan with turmeric and salt.
2. Once the vegetables are half cooked add tomatoes the tamarind water and sambar powder.
3. Let it boil until the raw smell leaves (about 5-7 min)
4. Add the cooked dhal and bring the heat down to a simmer. Let it cook for another 5 minutes. Make sure you don't boil the sambar after you add the dhal.
6. In a separate pan add all the seasoning ingredients and fry till mustard seeds starts to crackle. Add it to the sambar before serving.

Serve it hot with rice or idlis

Note: If you want to add onion to the sambar make sure you start by pouring some oil and frying the onion. Then follow the same procedure.


AdiRuchi   © 2008. Template Recipes by Emporium Digital