Ingredients:
- 1 cup Moong dal
- 1 tsp Mustard
- 4 Curry leaves
- 1 cup Onion sliced lengthwise
- 2 Tomato chopped
- 1 clove Garlic crushed
- 1/4 tsp Turmeric
- 6 Green chillies slit
- 4 tsp Coriander chopped
- Water
- 3 tsp Oil
- Salt to taste
Method:
- Dry roast the moong dal until very light brown.
- Wash the moong dal. Cook in a pressure cooker with enough water for about 2 whistles. Leave it untouched until the pressure is released.
- Heat a kadai or wok. Add oil, when hot add mustard.
- When the mustard splutters add onions, green chillies and crushed garlic, fry till transparent.
- Add chopped tomatoes and curry leaves, fry until the tomatoes are soft.
- Add turmeric and saute it.
- Now add the cooked moong dal and gently mash it with the ladle. Add salt and allow to boil.
- This sambhar should be very thin, so adjust water to proper consistency and boil it.
- Transfer to the serving bowl, garnish with coriander.
- Serve hot with Idli.
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