Monday, August 08, 2005


Toor dal - 1 cup
Vegetables - 1 medium tomato, 1 carrot, 1 potato, few beans, 1 bringal, few lady fingers, ash gourd, drumsticks (Note: all the vegetables need not be used)
Sambar powder - 3 tbsp
Juice of lemon sized ball of tamarind - 3-4 tbsp
Fresh coriander leaves chopped
Curry leaves - 1 sprig
Mustard seeds - 1tsp
Fenugreek seeds - 1/2 tsp
Dried red chillies - 3nos
Oil - 2tsp
Salt to taste

Pressure cook the dal using nearly twice the water. Cook the vegetables till done with salt. The cooking time of brinjal and tomatoes are less, so they can be added at the end. When the vegetables are done, add the dal which is soft and mushy to it.

Add the sambar powder to it and let it boil. Then add the tamarind juice and let it boil for a minute. Switch off the flame and add the coriander leaves.

In a small kadai or pan, heat the oil. Add the mustard seeds when the oil becomes hot. When it completes spurting add the fenugreek seeds followed by curry leaves(not necessary if coriander leaves are put) and red chillies. Season the sambar with this.


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