Ingredients (serves for 2)
toor dal / thuvaram paruppu - 1/2 cup (1 cup size = 150 ml)
turmeric powder - 1/4 tsp
cumin seeds - 1 tsp
asafoetida - a pinch
fenugreek seeds - 1/2 tsp
curry leaves - 2 sprigs
small onions - 10 - 12 nos
tomato (small size) - 1
green chili - 2
salt - as needed
red chili powder - 1/2 tsp
coriander powder - 1 tsp
tamarind - 1 inch piece
oil - 2 tsp
mustard seeds - 1 tsp
red chili - 1
coriander leaves - for garnishing
Method:
- wash toor dal. Pressure cook toor dal, cumin seeds, turmeric powder, 1 sprig of curry leaves, asafoetida, 1/4 tsp of fenugreek seeds and 1 1/2 cup of water for 3 - 4 whistles
- chop tomato, slit green chilies and peel off the onion skin.
- once the pressure is released, mash the cooked toor dal using a laddle
- again keep the cooker in the flame, add onions, chopped tomato, salt and green chilies
- let it cook for 8 - 10 mins until the onion gets cooked. stir in between to avoid burning at the bottom.
- add red chili powder and coriander powder . Mix well.
- soak tamarind in 1 cup of water and extract the juice.
- add the tamarind juice to the pressure cooker.
- bring it to boil and let it cook until the raw smell is gone. transfer it to a bowl.
- heat oil in a vessel and add mustard seeds, red chili and 1 sprig of curry leaves
- once it splutters, add it to the sambhar
- garnish it with coriander leaves and serve hot with white rice.
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