Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Teacup | Dhal, Tur | Soak and cook |
| 1 | Teaspoon | Chilly Powder, Red | Add dry masalas |
| 1.5 | Teaspoon | Coriander Powder | Add dry masalas |
| 0.5 | Teaspoon | Turmeric Powder | Add dry masalas |
| 0.5 | Teaspoon | Sambar Powder | Add dry masalas |
| 6 | Nos. | Drumsticks | Cut in small pieces, and add |
| 8 | Nos. | Lady Fingers (Okra, Bhendi) | Cut in small pieces, and add |
| 4 | Nos. | Tomatoes | Cut in small pieces, and add |
| 1 | Ball | Tamarind | Add to taste |
| 2 | Tablespoon | Jaggery | Add to taste |
| A | Little | Salt | Add for taste |
| 1 | Tablespoon | Cooking Oil | For seasoning |
| 0.5 | Teaspoon | Mustard Seed (Sarson) | For seasoning |
| 0.5 | Teaspoon | Jeera (Cumin Seeds) | For seasoning |
| 0.5 | Teaspoon | Methi - (Fenugreek) | For seasoning |
| 1 | Pinch | Asafetida (Hing) | For seasoning |
| 1 | Teacup | Coriander Leaves (Kothmeer) | For seasoning |
| 8 | Nos. | Curry Leaves (Kadi patta) | For seasoning |
Method
Soak and cook dhal till tender. Add dry masalas and other vegetables. When soft, add jaggery, salt and tamarind water.
Prepare Seasoning: Put some oil in the pan and heat it, and fry the mustard seed, and curry leaves, jeera, methi and Hing.
Pour this seasoning in the Sambar. Add chopped coriander leaves, and the Sambar is ready to be served with hot cooked rice.
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