Description:
Spicy South Indian Sambhar.
Preparation:
1) Washed Toor Dal, add 2 cup hot Water & sock for 30 mins.
2) On medium flame, add washed Sambhar Mix, 1 cup Water & 2 whistle pressure cook.
3) On medium flame, add soaked Toor Dal, 1 cup Water & 2 whistle pressure cook.
2) On medium flame, add washed Sambhar Mix, 1 cup Water & 2 whistle pressure cook.
3) On medium flame, add soaked Toor Dal, 1 cup Water & 2 whistle pressure cook.
Cooking:
1)Heat Oil on low flame.
2) Add Cinnamon Stick, Cloves, Red Chilli Whole, Mustard Seeds, Cumin Seeds, Asafoetida, Red Chilli Powder, boiled Sambhar Mix, Sambhar Masala Powder, Garam Masala Powder, Amchur Powder, Turmeric Powder, Coriander Cumin Powder & Salt to taste.
3) Stir well constantly, till Oil comes out.
4) Add 5 cups of Water & mix thoroughly.
5) Turn on medium flame.
6) Bring to bubbling boil.
7) Add Boiled Toor Dal & Salt to taste.
8) Stir time to time, Until require consistency.
2) Add Cinnamon Stick, Cloves, Red Chilli Whole, Mustard Seeds, Cumin Seeds, Asafoetida, Red Chilli Powder, boiled Sambhar Mix, Sambhar Masala Powder, Garam Masala Powder, Amchur Powder, Turmeric Powder, Coriander Cumin Powder & Salt to taste.
3) Stir well constantly, till Oil comes out.
4) Add 5 cups of Water & mix thoroughly.
5) Turn on medium flame.
6) Bring to bubbling boil.
7) Add Boiled Toor Dal & Salt to taste.
8) Stir time to time, Until require consistency.
Serve For: 4 Person
Total cooking time: 50 Mins.
Garnishing:
Serve Hot With Deep Idli, Dosa, Menduwada.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 6 Tablespoon |
|
| Cloves | 5 Piece | |
| Sambhar Mix | 340 Gms | |
| Cinnamon Sticks | 2 Piece | |
| Red Chilli Whole | 2 Piece | |
| Dry Mango Powder ( Amchur Powder ) | 1.5 Tablespoon | |
| Split Pigeon Peas ( Toor Dal ) | 1 Cup | |
| Cumin Seeds | 1 Teaspoon | |
| Red Chilli Powder | 1 Teaspoon | |
| Sambhar Masala Powder | 1 Tablespoon |
|
| Coriander Cumin Powder | 1 Teaspoon | |
| Mustard Seeds | 0.5 Teaspoon | |
| Garam Masala Powder | 0.5 Tablespoon | |
| Turmeric Powder | 0.5 Teaspoon | |
| Asafoetida ( Hing ) | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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