Ingredients
For sambar
- 1 ½ cup toor dal cooked
- 2 tablespoon tamarind paste
- ½ teaspoon turmeric powder haldi
- 1 teaspoon jaggery gur
- 2 green chillies slit (hari mirch)
- 10-12 curry leaves meetha neem
- ½ onion separated layers(pyaz)
- 5 green beans chopped (hare French beans)
- 1 carrot chopped( gajar)
- 1 to mato chopped(tamatar)
- 2 tablespoon fresh coriander leaves hari dhaniya, chopped
- Salt to taste
- 1 cup water 250 ml.
For hotel sambar powder recipe
- 1 tablespoon coriander seeds sookhe dhaniya ke beej
- 1 tablespoon split bengal gram chana dal
- ½ teaspoon cumin seeds jeera
- ¼ teaspoon fenugreek seeds methi dane
- ½ teaspoon black pepper kali mirch
- 4 dried kashmiri red chillies saabut kashmiri lal mirch
- 2 tablespoon of dessicated coconut nariyal chura
- 4-5 curry leaves meethe neem ke patte
For tadka/ tempering ,
- 2 teaspoon oil
- 1 teaspoon mustard rai
- 1 dried kashmiri red chilli sookhi kashmiri lal mirch
- A few curry leaves.
- 1 pinch hing/asafoetida
Instructions
For making sambar masala, dry roast the ingredients mentioned in sambar powder recipe for 1-2 minutes and grind them to fine powder.
- For making sambhar, Place a kadhai or pan over low heat. Put in the tamarind pulp, turmeric powder, jaggery, green chillies and curry leaves.
- Add all the vegetables and then add salt.
- Cover this and boil for 10 minutes.
- After 10 minutes add water and cooked toor dal.
- Let it boil for a few minutes then add 3 tablespoons of prepared hotel sambhar mix and stir well.
- Let this boil for a few minutes on medium-high flame.
- Turn the heat off when the water of the sambhar is well blended with dal.
- Now, get the tadka ready, heat oil in a pan, add, mustard seeds, curry leaves and dried red chilli, when it crackles, pour it over the sambhar.
- Garnish it with fresh coriander leaves and serve hot with some idli or rice.