Name: Sambhar recipe by Priya Mani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Cooked toor daal 2 cups; Any vegetables of your choice like: (Cubed); Small shallots as per choice; Drumsticks as per choice; Pumpkin 1 cup; Carrots 1 cup; Tomatoes 7 to 8 (As per choice); Lemon size tamarind balls squeeze in water and keep aside .; Salt to taste; Turmeric powder 1/2 tsp; Sambhar powder 2 tsp; Kashmiri Chilli powder 3/4 tsp; A pinch of Hing; Oil to saute the vegetables; Ghee 1 tbsp for tempering; Mustard seed 1/2 tsp; Methi seeds 1/2 tsp; Curry leaves and Coriander leaves as per choice; 1 dry red Chilli

ABOUT Sambhar RECIPE

It is a completely traditional breakfast in Tamil Nadu. Best had with homemade Idli.

Ingredients Serving: 5

Cooked toor daal 2 cups
Any vegetables of your choice like: (Cubed)
Small shallots as per choice
Drumsticks as per choice
Pumpkin 1 cup
Carrots 1 cup
Tomatoes 7 to 8 (As per choice)
Lemon size tamarind balls squeeze in water and keep aside .
Salt to taste
Turmeric powder 1/2 tsp
Sambhar powder 2 tsp
Kashmiri Chilli powder 3/4 tsp
A pinch of Hing
Oil to saute the vegetables
Ghee 1 tbsp for tempering
Mustard seed 1/2 tsp
Methi seeds 1/2 tsp
Curry leaves and Coriander leaves as per choice
1 dry red Chilli

Instructions

In a pan, add oil. Once heated, add onion, tomato followed by the vegetables and saute well.
Once the vegetables are cooked half way, add tamarind water say about 1 cup. Add salt, sambhar powder, chilli powder, hing, turmeric powder and mix well. Let this boil for about 15 to 20 minutes, it need to reduce in size.
Once the raw smell of the powder is gone, add boiled Tuvar dal and add required water. Check the salt and allow to boil for another 5 to 7 minutes.
Add curry leaves, coriander leaves and mix well. Transfer to a bowl.
In a separate pan add ghee, once melted add mustard seeds, methi seeds once, once they begin to crackle add dry red chilli, 1/2 tsp hing and fry them.
Pour this tempering in the sambhar bowl. Serve piping hot.

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