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Sambhar Recipe

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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



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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