1 cup toor dal cooked with 1/2 tsp turmeric
2 tsp coriander seeds
2 dried red chillie remove seeds
1/4 tsp fenugreek seeds
2 tsp channa dal
pinch of asafoetida
1 tbsp coconut grated
1/2 tbsp oil
1/2 cup pumpkin cubes
1/4 cup eggplant cubes
1/2 cup carrots chopped
1/2 cup drumsticks 2" pieces
1 cup tomatoes chopped
4 cups of water
1/2 tsp salt
1 tbsp tamarind pulp in 1/2 cup water
1 tsp oil
1/4 tsp mustard seeds
1 dried red chillie broken remove seeds
1 tbsp curry leaves
1 tbsp onion
Cook dal with turmeric and salt until it is soft.
Roast coriander seeds, dried red chillie, fenugreek, channa dal, asafoetida and coconut. When golden brown cool and grind to a fine paste.
Heat 1/2 tbsp oil add vegetables and saute for a few minutes then add spices, water and cook till vegetables are almost cooked, the water would have almost absorbed. Add dal and tomatoes, cook for a few minutes. Add the tamarind puree in the end which stops the vegetables from cooking further.
In another pan heat 1 tsp oil add mustard seeds, dried red chillie, curry leaves, onions and saute. Add it to the sambar and cook for about 3 minutes.
Can use any combination of these vegetables. Can also use mysoor or split red lentil instead of toor dal. Usually served with dosa.
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