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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Red gram(Thuvaraparippu) - 1/2 cup
- Tomato - 1 no
- Tamarind(A small lemon sized ball, Puli) -
- Asafoetida(A piece, Kaayam) -
- Turmeric powder(A pinch) -
- Coriander leaves - 2 sprigs
- Curry leaves - 5 nos
- Green chilly - 1 no
- Oil(As reqd) -
- Salt(As reqd) -
- Sambar powder(details in method) - 1 tsp
Ingredients
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Instructions
- Add 2 cups of water to dhal and allow it to boil for 6-10 minutes until dhal is soft.
- Whisk it with a spoon until smooth.
- In a separate pan, boil tomatoes or any other vegetable of choice.
- And to it, add the tamarind juice and ground roasted spices (sambhar powder). (To make Sambhar Powder : Roast, cool and dry grind 1 tsp coriander seeds, 1 tsp cumin seeds, 2 dried red chillies(whole), 2 tsp chana dhal, 1/4 fenugreek seeds.)
- After 4-5 minutes, add dhal to this mixture.
- Add curry leaves, fresh coriander leaves and salt to taste.
- :- If the mixture is too thin, add a mixture of rice flour paste to thicken the consistency.
- Simmer for 10-15 minutes.
- Turn into a warm serving dish.
- Heat the oil in a fry pan.
- Fry mustard seeds and when it breaks, add asafoetida for half a minute and then pour it over the sambhar.
- :- Sambhar is ready.
- :- Serve Sambhar hot with steamed rice.
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