Sambhar

Ingredients :

To make Sambhar powder (Sambhar powder is also readily available in market):

1. Bengal gram dal (urad dal) - 1 Tbsp


2. Coriander seeds - 2 tsp
3. Cumin seeds - 1 tsp
4. Turmeric powder - 1 tsp
5. Fenugreek seeds (methi dana) - 1 tsp
6. Asoefetida (Hing) - 1/4 tsp
7. Mustard seeds - 1 tsp
8. Red chili powder - 1 tsp
9. Black pepper - 1/4 tsp
10. Curry leaves, dried (curry patta) - 5-7nos
11. Coconut grated - 1 Tbsp
12. Oil - 1 tsp

For Sambhar :

1. Thuvar Dal - 2 Cup
2. Red Chilles - 3 nos
3. Green Chilles - 3 nos
4. Fenugreek seeds (Methi dana) - 1/4 tsp
5. Sambhar powder - 1 tsp
6. Curry leaves - a few
7. Asafoatida (Hing) - a small pinch
8. Salt 1 tsp. Salt (or to taste)
9. Cooking Oil (any cooking oil, preferably Mustard oil) - 2 tsp
10. Turmeric - 1/2 tsp
11. Tamarind paste - 1/4 tsp
12. Vegetables( Drumstick,Green Pepper,Eggplant,Okra, Small onion (Pearl onion)) washed and diced -2 tsp

Method:
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To make Sambhar Powder:

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chilliesand saute for 1 - 3 minutes. In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma.Place all the ingredients in an electric blender or food processor. Blend into a fine powder. Store in an airtight container and use as required. Makes 7 ounces.

To make Sambhar:

Cook Thuvar dhal with turmeric powder added to it and keep them aside. Cook the vegetables in sufficient water, and add turmeric and salt to this. After this is cooked, add tamarind paste and salt. Bring the contents to a boil. Meanwhile add a little water to the sambhar powder to form a paste and then add this paste to the boiling contents. Stir to make sure that the Sambhar podwer paste gets thoroughly mixed with the rest of the ingredients. Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, and turmeric, and keep frying for a few minutes. Add this to the cooked vegetable mixture. Lightly mash the thuvar dhall and add it to the vegetables and let it cook for a few more minutes. To make the Sambhar watery or thick, the amount of water used to cook the vegetables can be adjusted.

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