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Sambhar Recipe

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This recipe for Sambhar, by , is from Allan & Alexandrina's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alexandrina Francis

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup Toor dal
2.5/3 cups water
1/4 tsp turmeric powder
1 carrot, cubed
1 small medium potato, cubed & half cooked
2 Drumsticks, cut lengthwise
A handful of lady fingers
Small size of lime /tamarind
1.5/2 tbsp sambhar powder
1/2 tsp asafoetida
5 nos. onions, finely chopped
2 nos. red chilies
1/4 tsp mustard
Curry leaves
Salt
Oil

Directions:
Directions:
Pressure cook the dal with water & turmeric powder on a high flame. Keep it closed for 30 mins or till the steam goes. Mash the cooked dal well, using a wooden spoon. Add 3.5/4 cups of water to the mashed dal and blend it well. Add salt, all the Vegas except the potato. When the Vegas are half cooked, add potato and the tamarind pulp. Cook till Vegas are cooked. Meanwhile heat oil in a pan and add the sambhar powder & kayam. Fry it for a minute, make sure that it doesn't get burnt. Add some water to the powder & make a thick paste. Add this to the Vegas and let it boil. Heat some more oil in the same pan and crackle the mustard seeds. Add sliced small onions, red chilies& curry leaves. Fry till the onion becomes golden brown. Add this to the sambhar and mix well. Remove from fire.

Sambhar now ready to it.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This dish is best had with white rice or roti & papad.

 

 

 

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