1 large onion, chopped finely(I sometimes also use
1 cup small whole round boiling onions)
1 cup toor dal
1 medium tomato, chopped
2 tsp sambhar powder( see “Pickles and Spice Mixes ” section)
1 tsp fresh coriander leaves, chopped
1/4 cup thick juice of tamarind
1/2 tsp sugar or jaggery water
1/2 cup green beans, cut into long pieces
1 tsp mustard seeds
1 sprig curry leaves
1 tablespoon ghee(clarified butter)
A pinch of hing(asoefetida)
Salt to taste

Pressure cook the dal, onions, green beans and tomato
till done.The dal should be soft and mushy.
Set aside.
Add the sambhar powder, sugar(jaggery), coriander leaves,
tamarind juice and salt to taste.
Bring to a boil on a low flame.
Season with mustard, curry leaves and hing using ghee.
Eat hot with dosa or plain white rice.

Preparation : 5 minutes (exc. time for making powder)
Cooking: 10 minutes (exc. the time for pressure cooking dal)

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Traditional Sambhar, 9.0 out of 10 based on 2 ratings

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