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Sambar

Ingredients
  • Tur Daal - 1 cup
  • Potato - 1 big
  • Raw banana - 1 big
  • Beans - 5-6nos:
  • Drumstick - 2nos:
  • Ladies Finger - 2nos:
  • Carrot - 2nos:
  • Ginger - 1 small piece (chopped)
  • Turmeric powder - 1/2 tsp
  • Salt - as required
  • Coconut Oil / Sunflower Oil - 2-3tbsp
  • Mustard seeds - 1/2 tsp
  • Curry laves - 3-4 stems
  • Chili powder - 4tsp
  • Asafoetida powder - 1/4tsp
  • Red chili - 2-3nos:
Preparation Method
  1. Clean the vegetables and cut them to medium size pieces.
  2. Wash the tur daal and soak for 30mins:
  3. In pressure cooker add tur daal, vegetables, salt, turmeric powder, ginger and water.
  4. Close the lid and put the weight and cook for 20mins (2whistles).
  5. Once the pressure goes remove the lid.
  6. In a deep pan bring oil to boil and splutter mustard seeds.
  7. Bring down the flame to low and add curry leaves and red chili and fry for 1min:.
  8. Add chili powder and asafoetida powder and fry for 1min:.
  9. Add the cooked daal and vegetables and mix well.
  10. Add salt if required. (If the sambar is too thick you can add some more water also).
  11. Close the lid and cook for another 5-10mins:.
  12. The spice sambar is ready to have with idly/dosa/rice.
Note: Instead of chili powder and asafoetida powder, you can use 4tsp of Sambar powder

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