Sambhar

Ingredients

250 gms Tur Dal
1 big Tomato
1 big Onion
½ tsp Haldi Powder
½ cup Emlee
½ cup Jaggery (Gud)
3 Nos. Drum Sticks
3 Nos. Brinjals
1 Carrot
Salt to Taste

For Sambhar Chutney

6-7 Nos. Dry Red Chillies
½ tblsp Urad Dal
½ tblsp Channa Dal
½ tblsp Dhania Seeds
½ tsp Red Chilli Powder
½ cup Grated Coconut

For Tampering

½ tsp Mustard Seeds
1 Stm Curry Leaves
1-2 Dry Red Chillies
1 tblsp Ginger/Garlic Paste
Coconut Oil as Required (Coconut cooking Oil)
Chopped Hara Dhania

Method

Soak emlee and Gud in 1 cup warm water for about an hour. After an hour remove the plup of these and keep it aside. Clean and chop drum sticks into 3 inches size, chop brinjals, slice carrots and wash and keep these veggies aside.

In a pressure cooker, wash and add dal, chopped tomato, sliced onion, haldi, salt to taste along with 2 cups of water and bring to boil for 2 whistle. Once the dal is cooked blend the dal with a hand blender and keep it aside.

Heat a frying pan and add a tblsp coconut oil. Add all the chutney masala and stir roast it for about 2 minutes. Let it cool, then grind it to a fine paste. Keep it aside.

Heat a sauce pot and add 2 tblsp oil. Once the oil heats add all the tampering masala. As the seeds crackles, add tamarind and jaggery pulp with a cup of water and bring to boil. As the pulp boils add chutney and stir. Add veggies with 2 to 4 cups of water and bring to boil. Once the soup boils, add dal and stir to get thin consistency. If required add a cup or 2 more water. Simmer the heat and let the sambhar cook for about 10 to 15 minutes or until the veggies are soft.

GarNICHE with chopped Hara Dhania and Serve with Steam Idlis or Steam Rice.

Note: You can add your choice of veggies.

Use cooking purpose coconut oil.