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PrintKUDAMILAGAI SAMBHAR
Serves :
6
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 seeds are brown.
- Add the onions and tomatoes. Cook till onions are translucent.
- Add turmeric powder, tamarind paste, sāmbhar powder and 1 cup of water. Adjust seasoning with salt, cook covered over low heat for about 5 minutes.
- Stir in the cooked dhal with 1 cup of warm water. Mix till well blended. Stir in the coriander leaves.
- When the mixture comes to a boil, add bell peppers. Cover and cook over low heat about 3-5 minutes. Make sure not to overcook the bell peppers.
INGREDIENTS
- 150 grams coarsely chopped green bell peppers
- 1 teaspoon turmeric powder
- 60 grams finely chopped onions
- 120 grams coarsely chopped tomato
- 90 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
- ½ teaspoon tamarind paste
- 1 tablespoon Sāmbhar powder
- Salt, to taste
- 30 grams chopped coriander leaves
Tempering
- ½ teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- 2 tablespoon Cooking oil
- ¼ teaspoon asafetida powder
- 1 dried red chili
- 1 teaspoon urad dhal
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