Sunday, October 19, 2014

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 7-8
  • Toor dal/yellow pigeon peas: 3/4 cup
  • Onion: 1
  • Tomato: 1
  • Mixed vegetables: 1 cup ( potato, carrot, egg plant/brinjal, beans etc)
  • Turmeric powder: 1/2 tsp
  • Chilly powder: 1 tsp
  • Sambhar powder: 2 tbsp
  • Tamarind paste: 1 tbsp dissolved in 1/2 cup water
  • Water: 4 cups
  • Salt
  • Asafoetida: a pinch
For tempering:
  • Oil: 1 tbsp
  • Cumin seeds: 1 tbsp
  • Red chillies: 2
  • Curry leaves: 5-6
  • Asafoetida: a pinch
  • Chop all the veggies including onion and tomato.
  • Wash and clean toor dal.
  • Mix one tbsp spoon of tamarind in 1/2 cup of water.
  • In a pressure cooker, add the toor dal along with 1 and 1/2 cup of water. Cook up to 7 whistles,
  • When the pressure cooker settles, add the vegetables in to cooker along with onion and tomato, add turmeric powder, chilly powder, salt, asafoetida and 2 cups of water. Mix well. Cook for one more whistle.
  • When the cooker settles down, open the lid then add tamarind juice and sambhar powder.
  • Add salt again if needed.
  • Now in other small pan, Heat oil.
  • When the oil is hot, add cumin seeds.
  • Then add all the other ingredients mentioned under tempering and heat it for a min.
  • Then add it to the sambhar.

    Serve hot with Idli, Dosa, Vada
    Also see White Chutney hotel style
    Please write your suggestions and comments in the comment box below.



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