A popular recipe from the classic Sadya, this sambhar is extremely flavourful and is going to win anyone’s heart over.
SAMBHAR
Ingredients
1 cup split pigeon peas (toor dal), boiled with salt and turmeric
15-20 madras onions
100 grams white pumpkin (bhopla), peeled and cut into ½ inch cubes
100 grams red pumpkin (kadu), peeled and cut into ½ inch cubes
100 grams drumsticks, peeled and cut into 1 inch pieces
1 medium tomato, finely chopped
Salt to taste
½ tsp turmeric powder
2 tbsps tamarind pulp
3 tbsps coriander seeds
½ tsp fenugreek seeds (methi dana)
5-6 dried red chillies
½ cup scraped fresh coconut
Tempering
2 tbsps coconut oil
1 tsp mustard seeds
8-10 curry leaves
4 dried button red chillies
¼ tsp asafoetida (hing)
Method
1. Heat a non-stick deep pan, add madras onions, white pumpkin, red pumpkin, drumsticks, tomato, salt, turmeric powder and 2 cups water and mix well. Add tamarind pulp, mix, cover and cook for 8-10 minutes.
2. Dry roast coriander seeds, fenugreek seeds till fragrant in a non-stick shallow pan. Add dried red chillies and roast for 1-2 minutes.
3. Add coconut and sauté till light golden brown. Take the pan off the heat and transfer into a blender jar, add ½ cup water and blend to a fine paste.
4. Add cooked pigeon peas and the ground paste and mix. Adjust salt, mix and bring the mixture to a boil, reduce the heat and simmer for 4-5 minutes. Take the pan off the heat.
5. To make the tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add curry leaves, dried button red chillies and asafoetida and sauté for a few seconds.
6. Pour this tempering over the gram-vegetable mixture and mix well. Transfer into a serving bowl and serve hot.
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