Sambar 2
Serving Size : 1
Ingredients for prepare Sambar 2
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | thur dal - (papu) (heaped) |
| 2 | tablespoons | coconut gratings |
| 1 | tablespoon | Bengali gram dal |
| 2 | sprigs | curry leaves |
| 1 | teaspoon | mustard seeds |
| 3/4 | " | dia pc tamarind paste |
| 2 | teaspoons | coriander seeds - (heaped) |
| 2 | tablespoons | oil |
| 1/2 | teaspoon | cumin seeds |
| 1 | bunch | coriander leaves |
| 1/2 | teaspoon | fenugreek seeds |
salt to taste
sambar 2 |
| 8 | | pepper corns |
| 1 | small piec | turmeric |
| 1 | small piec | asafetida - (ingua) |
| 6 | | red chiles |
| 2 | cups | vegetables - (tomato, onion, |
recipe Sambar 2
Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in
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boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard,
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coriander, fenugreek, cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig of
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curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients
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with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few
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coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some
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water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.
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