Tamarind – 1 marble size ball
Capsicum – 1 (cut into pieces)
Mustard seeds – 1 tbsp
Urid dhal – 1 tbsp
Toor dhal – 1/2 cup
Jeera (cumin seeds) – 1 tbsp
Fenugreek – ½ tbsp
Curry leaves – 5 or 6
Asafoetida – 1 pinch
Ghee – 2 tbsp
Turmeric powder – 1 pinch
Sambhar powder – 2 tbsp
Salt – to taste
Coriander – for garnishing
Preparation of Sambhar:
- Add the tamarind with hot water and extract the essence.
- Cook toor dhal in a pressure cooker (take out after 4 whistles) or in a cooking vessel for 15 – 20 mins , mash well and keep it aside.
- Heat ghee in a pan and add mustard seeds.
- After it crackles, low the flame, add urid dhal, jeera, fenugreek seeds, curry leaves, asafoetida and capsicum.
- Fry lightly and add the tamarind essence.
- Add sambhar powder, turmeric powder, salt and some water to cook well.
- After it has become half the quantity, add the mashed toor dhal and some water (if needed).
- When it starts boiling well, remove it from the flame and add coriander.
Enjoy with rice or dosai, idly and pongal……..
You can use other vegetables like carrot, potato for sambhar. Procedure remains same.
Add 1 tbsp ghee just before serving. That will smell like heaven.