Ingredients
Toor daal - 1/3 cup
Whole small onions - 10-12 nos
Mixed vegetables - 1/2 cup
Tamarind paste - 1 1/2 tsp
Cumin powder - 1 tsp
Fennel seeds powder - 1/2 tsp
Sambar powder - 4 tsp
Salt to taste
Oil
Seasoning
- Mustard seeds - 1 tsp
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Dried Red chillies - 5-6 nos
- Curry leaves - 10-12 leaves
- Asafoetida - 1/2 tsp
Preparation Method
- Pressure cook daal with 3 cups of water for 3 whistles. Cook for two whistles if you prefer the daal to be intact. Let steam release by itself
- Mix and dissolve tamarind paste in 1/2 cup of water. Keep aside
- Heat oil and saute whole small onions
- Add mixed vegetables and saute for 5-10 mins
- Add sambar powder, fennel seeds powder and cumin powder and fry for a few mins
- Add tamarind paste water and cook until mild boil
- Add cooked daal and water. Bring to boil. Turn off heat
- Heat oil in a small pan in medium heat
- Add mustard and saute until they splutter
- Add cumin seeds and fennel seeds and saute for 1/2 minute
- Add dried red chillies and Saute for 1/2 minute
- Add curry leaves and asafoetida and let it be for 5-10 seconds
- Add seasoning to cooked Sambar
- Add chopped corriander leaves for garnishing
Toor daal - 1/3 cup
Whole small onions - 10-12 nos
Mixed vegetables - 1/2 cup
Tamarind paste - 1 1/2 tsp
Cumin powder - 1 tsp
Fennel seeds powder - 1/2 tsp
Sambar powder - 4 tsp
Salt to taste
Oil
Seasoning
- Mustard seeds - 1 tsp
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Dried Red chillies - 5-6 nos
- Curry leaves - 10-12 leaves
- Asafoetida - 1/2 tsp
Preparation Method
- Pressure cook daal with 3 cups of water for 3 whistles. Cook for two whistles if you prefer the daal to be intact. Let steam release by itself
- Mix and dissolve tamarind paste in 1/2 cup of water. Keep aside
- Heat oil and saute whole small onions
- Add mixed vegetables and saute for 5-10 mins
- Add sambar powder, fennel seeds powder and cumin powder and fry for a few mins
- Add tamarind paste water and cook until mild boil
- Add cooked daal and water. Bring to boil. Turn off heat
- Heat oil in a small pan in medium heat
- Add mustard and saute until they splutter
- Add cumin seeds and fennel seeds and saute for 1/2 minute
- Add dried red chillies and Saute for 1/2 minute
- Add curry leaves and asafoetida and let it be for 5-10 seconds
- Add seasoning to cooked Sambar
- Add chopped corriander leaves for garnishing
0 comments:
Subscribe to:
Post Comments (Atom)