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Name: Sambhar Popular

Category: South Indian Specialities

Author: HS

Date: 12/18/2006 4:29:00 AM

Rating:

( 2.0 ) by 7 users

Ingredients:

2 cup Thuvar or Toohar Dal (washed and drained )
Tomatoes 4 Nos
Imli ( Tamarind ) Pulp 2 Tablespoons
Haldi (Turmeric) 1/2 teaspoon
Jeera ( Cumin Seeds) 1/2 teaspoon
Green Curry Leaves 10 Nos
Heeng ( Asoefetida) Powder 1/4 teaspoons
Garlic Cloves 2 ( crushed )
Desicated Coconut 2 tablespoons ( can be omitted)
Mix Vegetables as follows ( use whatever veges you have at home)
Cauliflower 6 florets
zucchini 1/2 diced into small pieces
Bhindi ( Okra or Lady Finger) 10 nos cut into small pieces
Peas ( 1/2 cup)
Readymade Sambhar Powder 2 teaspoons
Dry Red Chillies 2
Water 4 cups
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
8-10 fresh curry leaves
Green Coriander leaves chopped( 2 tablespoons)
Salt to taste

Instructions:

1. Soak the Imli(Tamarind) in one cup of hot water and leave aside.
2. Leave it soaked for about 20 to 30 minutes
3. Squeeze the pulp in a strainer.
4. Keep this tamarind liquid aside.
5. Take a heavy bottomed pan and put the lentils with 3 cups of water.
6. Add haldi (Turmeric).
7. Put this pan to heat.
8. Let this water boil.
9. Reduce heat and let the lentils cook gently for 20 minutes and keep aside. ( If you wish you could pressure cook the lentils dor 8 minutes)
10.Take a non stick fry pan and put it over medium heat.
11. Add 2 tablespoons of oil and saute the mustard seeds.
12. Add Cumin Seeds.
13. Let the mustard seeds crackle.
14 Add dried red chillies and saute.
15. Add 4 curry leaves.
16. Add the Sambhar powder.
17. Add crushed garlic.
18. If you are using the desicated cocunut then add it now.
19. Make sure that the cocunut does not get burnt.
20. Take this spice mixture off heat.
21. Now add this spices mixture to the lentils which you boiled in step 9.
22. Put this lentil mixture back on medium fire.
23. Add the diced vegetables.
24. Add the diced tomatoes.
25. Add more water as needed.
26 Mix well and cover the pot and let it cook on slow until the veges are tender in about 10 to 20 minutes.
27. Also add some more fresh curry leaves.
28. Add the salt to taste.

Garnish it with some green chopped coriander.

Serve it hot with Dosa or Rice.

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