Sambhar

Prep: 12 mins Cook: 30 mins Number of Portions: 4

Ingredients

Oil - 4 tbsp
Asafoetida - 1/2 tsp
Mustard Seeds - 2 tsp
Fenugreek (methi) - 1/2 tsp
Cumin - 1 tsp
Dry red chilly - 2 nos
Curry leaves - handful
Pearl Onions - 15 nos
Turmeric - 3/4 tsp
Chilly powder - 1 1/2 tsp
Coriander powder - 2 tbsp
Tamarind water - 1/2 cup
Tomato chopped - 1/2 cup
Salt - to taste
Toor Dal (boiled) - 2 cups
Drumstick (muringakkai) - 1 stick
Baby Brinjal - 2 nos
Ash gourd Diced (petha) - 1/2 cup

Method

  • Slice the pearl onions & peel and dice drumsticks, cut quarters of baby brinjal.
  • In a deep vessel heat oil and add hing.
  • Now add methi seeds, mustard seeds, cumin and dry red chilly.
  • Saute till chilly turns colour.
  • Add curry leaves and sliced pearl onions.
  • Cook for a minute.
  • Add turmeric, chilly powder and coriander powder.
  • Saute and add tamarind water.
  • Cook till it reduces.
  • Now add chopped tomatoes and salt.
  • Cook till tomatoes get mashy.
  • Now add boiled toor dal and get it to a boil.
  • Once it boils lower heat and drop in drumsticks, brinjal and petha.
  • Cover add cook for 15 mins
  • Check for salt.
  • Consistency should be thin and pouring, serve hot.
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