Ingredients:
Toor dal (pigeon peas): 1 cup
Tamarind: a small lemon-sized ball
Turmeric powder: 1/2 teaspoon
Sambhar powder: 2 tablespoons
Mixed vegetables (such as drumstick, carrots, potatoes, brinjal, pumpkin): 2 cups, chopped
Onion: 1, finely chopped
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Fenugreek seeds: 1/4 teaspoon
Dry red chilies: 2
Curry leaves: a few
Asafoetida (hing): a pinch
Oil: 2 tablespoons
Salt: to taste
Fresh coriander leaves: for garnish
Instructions:
1. Cook the Toor Dal:
Rinse the toor dal thoroughly and cook it in a pressure cooker with 2-3 cups of water, turmeric powder, and a few drops of oil. Cook for about 4-5 whistles until the dal is soft and mushy.
2. Prepare Tamarind Pulp:
Soak the tamarind in warm water for 10-15 minutes. Extract the pulp and set aside.
3. Cook the Vegetables:
In a large pot, add the chopped vegetables and enough water to cover them. Add a pinch of turmeric and a little salt. Cook until the vegetables are tender but not mushy.
4. Prepare the Sambhar:
Add the cooked toor dal to the pot with the vegetables. Mix well.
Add the tamarind pulp, sambhar powder, and salt. Let it simmer for about 10-15 minutes until the flavors meld together. Adjust the consistency by adding water if needed.
#food #recipe #home #lunch
9 сен 2024
