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PrintVENGAYA 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. Cook covered for 2-3 minutes or until onions are soft.
- Add in the turmeric powder and sambhar powder, blend well. Adjust seasoning with salt.
- Add the cooked dhal with about 2 cups of warm water. Stir well.
- Mix in tomato puree, tamarind juice and coriander leaves. Simmer to low flame, cook over low heat for about 3-5 minutes.
INGREDIENTS
- 45 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
- 45 grams tomato puree
- 50 grams peeled pearl onions
- 120 grams chopped tomatoes
- 1 tablespoon sambhar powder
- 2 tablespoon tamarind juice
- 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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