SAMBHAR

BRINJAL, PUMPKIN, RAW MANGO SAMBHAR..


RECIPE :
Ingr:

Tur dal (split red gram lentil)         1 cup (00 gm)_
vegetable cubes (of choice)          1 cup
onion                                                2
tomatoes                                          4

tamarind (optional)                         lemon sized ball

methi seeds (fenugreek)               1/4 tsp
hing (asafoetida)                             a pinch
red chilli powder                             1 tsp
dhania powder                                 2 tsp
haldi (turmeric)                               1/2 tsp
mustard seeds                                1 tsp
green chillies                                   2 - 4
curry leaves                                     2 sprigs
coriander leaves                              few sprigs

sambhar powder                             2 tsp

(see below or use readymade        
sambhar powder)
jaggery or sugar                              1/2 tsp
salt to taste
oil for tempering

Method:

1. Soak dal in water for half an hour, pressure cook, mash      and keep aside..
2. Soak tamarind in little water, strain the thick pulp and keep aside.
3. Cut onions lengthwise; chop tomatoes; cut vegetables into  cubes.
4. Place a thick bottomed pan or karahi and put in 2 tbsp oil. Add mustard seeds, hing, methi seeds; On spluttering add in onions, gr chillies and curry patta. Stir for 2 mts; add tomatoes and stir for 2 more mts.  
5. Now add vegetables and saute for few mts. Add salt, turmeric,red chilli pd, dhania pd, sambhar pd and toss all till vegetables are fully coated.
6. Add hot water (approx. 1 1/2 litre ), stir,cover a lid and simmer for 10 mts.
7. When veggies are cooked 3/4 ths , add sugar or jaggery,   tamarind puplp and daal. Mix and check for taste.
8. After 5 mts. remove from heat, sprinkle with coriander leaves. Serve.

Note:

1. The texture of sambhar should be thick hence adjust    addition of water and dal accordingly.
2. Always use hot water for cooking; lessens the time of cooking
3. Tamarind is optional; i add either raw mango or more of tomatoes to balance the taste.
4. Another method is to place dal and veg (alongwith all ingredients except the tempering ones) in separate containers in cooker. After they are done,remove,mix them and then do the tempering.
5. When preparing sambhar for idli or dosa etc., veg can be reduced (carrot or pumpkin cut finely tastes good). Shallots also known as Madras onions should be used to taste        best. Double the no. of tomatoes (blanched and ground to puree).

SAMBHAR POWDER:

Dry Red chillies          100 gm

Dhania seeds              150 gm

Channa dal                  50 gm

tur dal                          50 gm

methi seeds                25 gm

hing                             1 tsp

Dry fry methi seeds to golden brown. Fry both dals similarly. Take little oil in a fry pan and fry dhania lightly; add red chillies and fry to crispy consistency. Cool all ingredients, mix together and grind to powder. Cool and store in airtight container.