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Sambhar Recipe

Name: Sambhar Recipe
Prep time: 10 min
Total time: 40 min
Ingredients: 1/2 cup pigeon split (Tovar dal),; 1/2 cup bottle gourd, cut in to 1 inch piece; 1/4 cup brinjal (baingan), cut in to 1 inch piece; 1 drum stick, cut in to 3 inch long piece; 1 small potato, cut into 1 inch piece; 1/4 cup carrot, cut in to 1 inch piece; 1 medium tomato, cut in to 1 inch piece; 8 small shallots (sambhar onion), sliced; 2 tbsp oil; 1/2 tbsp mustard seeds; 1/2 tbsp split Bengal gram; 1/2 tbsp split black gram (skinless); 1/4 tbsp asafoetida; 8 curry leaves; 1 dry whole red chili; 1/4 tbsp turmeric powder; 4 tbsp sambhar masala; 1 tbsp tamarind pulp; Salt to taste; 2 tbsp coriander leaves, chopped

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How to make Sambhar ?

Sambhar is a traditional and most foavourite South Indian dish.In sambhar dal is cooked with vegetables, and spices. It is one of my favourite dish in Indian food. In different region of south india, sambhar is cooked differently according to their tradition and culture. IT goes best with idli, rava idli, dosa, boiled rice, Uttapam. Learn, Sambhar recipe at home.

Preparation Time: 10 minute
Cooking Time: 20 minute
Serve: 4

Ingredients for Sambhar Recipe

#	Ingredients
1.	1/2 cup pigeon split (Tovar dal),
2.	1/2 cup bottle gourd, cut in to 1 inch piece
3.	1/4 cup brinjal (baingan), cut in to 1 inch piece
4.	1 drum stick, cut in to 3 inch long piece
5.	1 small potato, cut into 1 inch piece
6.	1/4 cup carrot, cut in to 1 inch piece
7.	1 medium tomato, cut in to 1 inch piece
8.	8 small shallots (sambhar onion), sliced
9.	2 tbsp oil
10.	1/2 tbsp mustard seeds
11.	1/2 tbsp split Bengal gram
12.	1/2 tbsp split black gram (skinless)
13.	1/4 tbsp asafoetida
14.	8 curry leaves
15.	1 dry whole red chili
16.	1/4 tbsp turmeric powder
17.	4 tbsp sambhar masala
18.	1 tbsp tamarind pulp
19.	Salt to taste
20.	2 tbsp coriander leaves, chopped

Steps of Sambhar Recipe

#	Steps
1.	Wash the pigeon split (toovar dal) and place them in a pressure cooker with two cup water, bottle gourd and pinch of salt. Pressures cook it for three to four whistles until they are completely cooked and soft.
2.	When steam escapes, blend it to a smooth mixture and keep aside.
3.	Heat the oil in a deep pan and add mustard seeds, Bengal gram and black gram splits.
4.	When seeds crackles, add dry whole red chilli, curry leaves, asafoetida and mix well.
5.	Add onion and sauté for 4 minute. Add potatoes, brinjal, drumsticks and tomatoes and saute for five minutes.
6.	Add turmeric powder, sambhar masala, salt and sauté for a minute.
7.	Add tamarind pulp with 2 cup water and mix well. Cover the lid and cook for 5 minutes.
8.	Add cooked dal and mix well. Add water (if needed) to adjust the consistency.
9.	Simmer for 8 minutes on low flame.Garnish with coriander.
10.	Serve hot with idli, dosa or boiled rice.