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, okra

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.

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