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Sambhar

Ingredients

3 Dry Red Chilli

5 to 6 Curry leaves

3 Tbsp sambhar Powder

1/2 lemon Size Tamarind

2 Tbsp Ghee or oil

1 Tsp mustard seed

2 Tomatoes chopped

1 onion chopped

1 cup Toor Daal

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

1/2 tsp asafoetida

Method

In a cooker first wash the dal then add turmeric powder, salt and tomatoes and pressure cook the dal. Make sure the dal is completely mashed. Heat a  pan and add ghee once the ghee is hot add asafoetida  then mustard seeds, once mustard seeds starts to pop add dry red chilli, curry leaves and saute for about 2 mins then add tamarind and stir until they become soft and then add onions until translucent then add sambar powder,red chilli powder and stir for 3 minutes make sure you don’t burn the chilli. (You can also add tsp water so that chilli or sambar powder doesn’t get burnt ). Now add the boiled dal to this and let it boil for another 15 to 20 mint stirring occasionally.
And now serve it with rice, Idli, pongal and many more.
If you wish to add more vegetable you can chop them boil it with dal or you can just add once onions are cooked.

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2 Comments

  1. Pingback: Channa Dal Pakora ( Paruppu Vada ) – Foreveryfoodmaniac

  2. Pingback: Ven (Namkeen) Pongal – Foreveryfoodmaniac

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