Friday, 13 February 2009


COOKING TIME : 20 mins


Arhar dal, washed ½ cup
Water 4 cups (600ml)
Salt 1 tsp
Turmeric powder 1 tsp
Hing ½ tsp
Tamarind 10g (lime size)
Brinjal, diced 40g
Laukhi, peeled and diced 50g
Carrot, diced 1, small (30g)
Drumstick, peeled, cut into 2’ pieces 1, (6-8 pieces)
Shallots 4

For Seasoning
Oil ½ tbsp
Chana Dal 1 tbsp
Coriander seeds 2 tbsp
Fenugreek 1 tsp
Dry red chillies 4
Hing ¼ tsp

For Tempering
Coconut oil/ oil 2 tbsp
Mustard seeds 1 tsp
Shallots, chopped (optional) 1 tbsp
Curry leaves 1 sprig
Dry red chilli 1, broken

1. Wash the dal well. Cook for 2 minutes (after the whistle), in a pressure cooker with 2 cups of water, salt and turmeric powder.
2. Soak tamarind in 2 cups of water. Strain. Add the tamarind water, the prepared vegetables and shallots into the dal and boil till vegetables are cooked (or pressure cook for 1 minute).
3. For seasoning: Heat ½ a tablespoon of oil in a pan. Add the chana dal, coriander seeds, fenugreek, dry chillies and hing. Sauté till the dal turns light brown. Remove and grind in a blender, adding little water.
4. Add the ground seasoning into the cooked sambhar and boil for a minute, mixing everything together. Adjust the gravy by adding more water if necessary. Remove into a serving bowl.
5. For tempering: Heat oil in a pan. Add mustard seeds. When they splutter, add the chopped shallots, curry leaves and red chilly. Sauté till the shallots turns to golden brown.
6. Pour the seasoning over the sambhar and serve hot.

For a complete Kerala meal, serve Sambhar with Beans Thoran, Avial, Kachi Mooru, Parippu Curry, Steamed Rice and Parippu Payasam.

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