Tuesday, December 28, 2010

Onion Sambhar

  • Toor dal 1cup
  • Oil 3tsp
  • Mustard 1tsp
  • Curry leaves 4
  • Onion sliced lengthwise 1cup
  • Tomato chopped 2
  • Garlic crushed 1clove
  • Turmeric 1/4tsp
  • Chili powder 1tsp
  • Coriander powder 1 1/4tsp
  • Tamarind  lemon size
  • Coriander chopped 4tsp
  • Water
  • Salt to taste

  1. Wash the toor dal. Cook in a pressure cooker with enough water for about 3-4 whistles. Leave it untouched until the pressure is released.
  2. Now drain the dal without water and blend it with a blender. Now mix the remaining water and keep aside.
  3. In a bowl add tamarind and pour water until covered, microwave until soft. Remove the extract and keep aside.
  4. Heat a kadai or wok. Add oil, when hot add mustard.
  5. When the mustard splutters add onions and crushed garlic, fry till transparent.
  6. Add chopped tomatoes and curry leaves, fry until the tomatoes are soft.
  7. Add turmeric, chili powder and coriander powder. Saute it.
  8. Now add the blended dal adjust water. Add the tamarind extract and salt, allow to boil.
  9. This sambhar should be very thin, so adjust water to proper consistency and boil it.
  10. Transfer to the serving bowl, garnish with coriander.
  11. Serve hot with rice, idli, dosa.

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