Toor Dal: 1 cup
Shallots: 10, quartered
Garlic: 2, minced
Green Chili: 2, split
Curry Leaves: 1 sprig
Cilantro: handful, chopped
Tomato: 1 medium, diced
Potato: 1 small, diced
Carrot: 1, diced
Okra: 6, cut into bite size pieces
Turmeric Powder: ¼ tsp
Chili Powder: 2 tsp
Coriander Powder: 1 Tbsp
Sambar Powder: 3 tsp
Mustard seeds: ½ tsp
Fenugreek seeds: ¼ tsp
Asafoetida: 3 pinches
Salt: enough
Ghee: 1 tsp
Oil: 2 Tbsp

Wash and soak dal for about 30 minutes and pressure cook with a pinch of salt and half-cup for water and set aside
Using very little water cook potatoes, carrots, okra, and tomatoes in a separate dish till potatoes and carrots are tender
In a pan heat oil and ghee to splutter mustard and fenugreek seeds. Add curry leaves to this along with shallots. When shallots are translucent add garlic, green chilies, and salt and sauté for about 3 minutes
Now add turmeric powder, chili powder, coriander powder, and sambar powder. Saute in low heat till the raw smell goes away
Add all the cooked vegetables along with dal, cilantro, and a cup of water. (If you need more gravy add more water)
When it starts to boil check for salt and add asafetida and stir well
Switch off the heat and transfer sambar to another dish and serve hot with rice, dosa or idli.

You can also add drum sticks, egg plants, beans, cauliflower, yam etc to this dish. 


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