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PrintCARROT SAMBHAR
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions and tomatoes. Saute for few minutes.
- Sprinkle in ¼ teaspoon of turmeric powder and carrots and sauté for about 2 minutes.
- Add Sāmbhar powder, tamarind juice and a cup of warm water Cook covered over low-medium heat for about 3-5 minutes, stirring occasionally.
- Adjust seasoning with salt. Add the cooked dhal and a cup of warm water. Mix well.
- Stir in the coriander leaves. Cook covered for about 5 minutes or until carrots are tender.
INGREDIENTS
- 90 grams toor dhal, washed, soaked, drained and cooked
- 120 grams chopped tomatoes
- 90 grams carrots, cut into fine round slices
- 1 tablespoon Sāmbhar powder
- ½ teaspoon turmeric powder
- 60 grams finely chopped onions
- 2 tablespoon tamarind juice
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- 50 ml Cooking oil
- ½ teaspoon asafetida powder
- 1 dried red chili
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- Few curry leaves
- 1 teaspoon urad dhal
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