SAMBHAR

SAMBHAR

INGREDIENTS

• Arhar dal-1 cup
• Pumpkin chopped-1/2 a cup
• Tomatoes chopped-2 medium sized
• Mustard seeds-1/4 teaspoon
• Tamarind (imli)-10 grams approx
• Curry leaves-2 sprigs
• Dry red chillies-2
• Turmeric powder-1/2 teaspoon
• Salt-1.5 teaspoons
• Red chilli powder-1/4 teaspoon
• Sambhar masala powder-4 teaspoons
• Oil-2 tablespoons
• Water-5 cups

METHOD

• Take arhar dal & wash it thoroughly.

• Soak the tamarind in a little amount of water.
• In a pressure cooker, add dal & 5 cups water.
• Add chopped pumpkin, 1/4 teaspoon turmeric powder, 1 teaspoon salt, 2 teaspoons sambhar masala powder, 1 sprig of curry leaves & close the lid.
• Heat it on a high flame & when the pressure reaches maximum, lower the flame.
• Pressure cook dal for 20-25 minutes on a low flame.
• Turn off the flame & allow the heat to escape.
• Now, prepare the tadka for the sambhar.
• Heat oil in a pan & add mustard seeds, dry red chillies & 1 sprig of curry leaves.
• As they crackle, add chopped tomatoes to it.
• Add 1/4 teaspoon turmeric powder, red chilli powder, 1/2 teaspoon salt & 2 teaspoons sambhar masala powder & allow the mixture to leave oil.
• You can adjust the quantity of salt as per taste.

• When the mixture leaves oil, turn off the flame & tadka is ready to be added to dal.

• Open the lid of the pressure cooker & keep it on a low flame.
• Add tadka to it & mix well.
• Allow the sambhar to cook well on low flame as it is able to grasp all the flavours.
• If it looks thick, add a little warm water & bring it to a good boil.
• Strain out the water from the soaked tamarind & separate them.
• Add the water to the cooker & let it cook on a low flame with everything else.
• Once it is well cooked, turn off the flame.
• Sambhar is ready to serve.