Capsicum Sambhar

Capsicum Sambhar

Serves 2


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:

  1. Add the tamarind with hot water and extract the essence.
  2. 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.
  3. Heat ghee in a pan and add mustard seeds.
  4. After it crackles, low the flame, add urid dhal, jeera, fenugreek seeds, curry leaves, asafoetida and capsicum.
  5. Fry lightly and add the tamarind essence.
  6. Add sambhar powder, turmeric powder, salt and some water to cook well.
  7. After it has become half the quantity, add the mashed toor dhal and some water (if needed).
  8. When it starts boiling well, remove it from the flame and add coriander.

Enjoy with rice or dosai, idly and pongal……..

Additional Info:

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.


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