Sambhar Recipe

Ingredients

Quantity	Measure	Ingredients	Description
2	Teacup	Dhal, Tur
1	Teaspoon	Turmeric Powder
	As Required	Salt	t taste
1/2	Teacup	Pumpkin, (Bottle Gourd, Lauki)	Vegetables to be chopped
2	Small	Brinjals - black shiny -(Baingan)	Vegetables to be chopped
1/2	Teacup	Zuchhini	Vegetables to be chopped
1/2	Teacup	Carrots (Gajar)	Vegetables to be chopped
1	Medium	Tomatoes	Vegetables to be chopped
2	Tablespoon	Jaggery
2	Tablespoon	Tamarind Juice
1	Large	Onion	Vegetables to be chopped
2-3	Tablespoon	Cooking Oil	to Cook vegetables
2	Tablespoon	Sambar Powder
2	Teacup	Water
1	Teaspoon	Mustard Seed (Sarson)	for tempering
./4	Teaspoon	Fenugreek ( Methi)	for tempering
2	Teaspoon	Jeera (Cumin Seeds)	for tempering
4	Piece	Asafetida (Hing)	for tempering
8-10	Nos.	Curry Leaves (Kadi patta)	for tempering
4-5	Large	Chillies Red Dry	for tempering
2-3	Tablespoon	Cooking Oil	for tempering

Method

Assemble ingredients, clean, and wash dhals, transfer dhals to pressure cooker, with a little salt and turmeric, cover the cooker and cook for 2-3 whistles, allow he steam to escape, before opening the pressure cooker, see the dhals are cooked, whisk the dals and set aside.

Soak tamarind for 15-20 mins, smash with spoon, and extract/strain the juice. set aside.

Wash the veggies, for the sambhar, chop them, heat oil in a curved bottom pan, and cook the carrots first for about a minuite, then toss the chopped onion, chopped brinjal, zuchini, and lauki, cover the pan, and cook for 3-4 mins. until the veggies and cooked and soft and tender, add jaggery now and mix well. Add tamarind water the the cooked veggies. Mix sambhar powder. Add the cooked dals and mix until blended.

Start tempering:
Heat the oil, and add the ingredients one b one add as the start to splutter, the curry leaves. Add this to the boiling dhals. Let the dhals now simmer to 5-10 mins. Adjust seasoning, and serve with warm idles.

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