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    Onion: 1 (medium sized, cut length-wise) Toor dal : 1/2 cup Tamarind: 1 tbsp of tamarind paste Oil: 3 tsps Turmeric: a pinch Salt: to taste

    for temper: Mustard seeds: 1/2 tsp Curry leaves: few Asafetida (Hing): a pinch

    To roast & grind (Masala): Chana Dal: 1 tbsp Dhaniya (Coriander seeds): 2 tbsp Red chillies: 3-4 Coconut flakes: 1 tbsp Methi (Fenugreek seeds): 1/2 tsp Curry leaves: few

    To garnish: Cilantro: few (Chopped finely)


    Preparation Method:

    Add turmeric and pressure cook dal (at least for 3 whistles).
  • Soak tamarind pulp in 1/2 cup water and squeeze the extract. If you are using tamarind paste, dilute it with 1/2 cup water. Heat 1 tsp of oil in a pan and roast in the ingredients given under label “to roast & grind”. Cool and grind it into fine paste. Heat remaining oil and temper mustard, turmeric powder, asafetida and curry leaves. When mustard spatters, add onion and saute till transparent. Add tamarind extract and allow it to boil. Lower the flame, add ground masala and stir well. Add cooked dal and salt. Add water as necessary to adjust the consistency. Allow sambar to cook for 3-4 minutes in low flame. Remove from stove top and garnish with cilantro. Serve with hot rice/Idli/Dosa.

30 Apr 2012 08:40:03 AM

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