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PrintTHATTA PAYARU SAMBHAR
Serves :
4
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 and sauté till the onions are translucent. Mix in ¼ teaspoon of turmeric powder with sāmbhar powder and adjust seasoning with salt.
- Pour in cooked dhal and 2 cups of warm water. When the mixture is about to boil, add the cooked beans.
- Stir in garlic and coriander leaves. Allow to simmer for a few minutes.
INGREDIENTS
- 30 grams toor dhal, washed, soaked, drained and cooked
- 150 grams dried black-eyed beans, soaked and cooked
- 60 grams finely chopped onions
- 120 grams chopped tomato
- 1 tablespoon Sāmbhar powder
- 2-3 garlic cloves, crushed
- ½ teaspoon turmeric powder
- 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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