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| rajan |
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Joined: 06 Dec 2006
Posts: 183
Location: india
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Ingredients:
Toovar dal-1/2 cup
Tamarind paste- 2tsp
sambhar powder-
Dried red chillies-4
Mustard seeds 1/2 spoon
Fenugreek seeds1/2 tsp
salt- 1 tsp
asafoetida - pinch
coriander sprigs/ curry leaves
green chillies
Sambhar powder:
Coriander seeds -2 tsp
channa dal -1 tsp
dried chillies -4-5 chillies
Fenugreek seeds- 1/4 tsp
Asafoetida - a pinch
Method:
I cooked toovar dal or pigeon split peas in pressure cooker.
In the meantime, I prepared tamarind pulp water.
First in a thick saucepan which serves good two of our servings in family.
Tempering is done in first stage.
In a little oil,add mustard seeds,dried chillies and asafoetida.
When mustard seeds pop up.
Add pearl onions and roast well if needed,add more oil and add tamarind pulp water and salt.
Boil for sometime so that raw flavour changes to tasty aroma and add sambhar powder.
Boil for some few minutes.
Pour the cooked toovar dal to the boiling mixture.
Stir gently by solid spoon.
When bubbles start forming in the side, remove from the fire.
add curry leaves and finally Sambhaar gets ready to serve on the table after getting down from gas stove.
It goes well for idlis and dosas.
We had it for rice accompaniments and curries.
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