Sambhar

Serving Size: 4-5 persons

Ingredients:

Toor/Arhar Dal - 1 cup

Turmeric/Haldi - 1/4 tsp

Salt - To taste

Whole Mustard seeds - 1tsp

Curry Leaves - 7-8

White Oil - 1 tbsp

Sambhar Masala:

Atop Chal/ Raw Rice - 1 tsp

Urad/Kolai Dal - 1 tsp

Whole Coriander seeds - 1 tsp

Whole Cumin seeds - 1 tsp

Whole Fenugreek - 1/4 tsp (very little required)

Whole Dry Red Chillies - 3-4

Whole Black Peppercorns - 1/2 tsp

Vegetables:

Pyaj (Onion)+ Alu (Potato)+Gajor (Carrot)+ Begun (Eggplant) - 1 cup

Cut the above vegetables into small squares and together take 1 cup of cut vegetables

Shojne data (Drumsticks) - 8-10, 1 and 1/2 inch long pieces

Preparation:

1. Dry roast all ingredients of sambhar masala on low-medium heat for 4-5 minutes or till they start to change their color.

2. Remove from heat, let cool, and dry grind to a coarse powder (using a coffee grinder or sheel nora). Sambhar masala can be stored for long periods in an air tight container.

Cooking procedure:

1. Pressure cook dal with 4 cups of water, turmeric, and salt to taste until it is completely cooked. The dal should blend well.

Spice the Dal

1. Heat 1 tbsp oil, to it add whole mustard seeds and curry leaves.

2. When the seeds start spluttering add the cut vegetables and fry for 1- 2minutes.

3. Add cooked dal, and bring to boil. Cook on medium-low heat till vegetables are cooked. Add warm water if thinner consistency is desired.

4. Add 3 tbsp sambhar masala, mix well, and remove from heat.

Serving Suggestions: