SAMBAR - INDIAN

Ingredients

Tamcon 1 tbsp.
Mustard Seeds 1 tbsp.
Vegetables as needed
Turmeric pinch
Salt to taste
Toor Daal 1 cup
Curry Leaves 2-3
Ghee 2 tsp.

Method

* Boil toor daal and mash.
* Boil tamcon in water until dissolved.
* Take the vegetables, slightly fry them, and add them
to this tamarind water. Add a little salt and
turmeric and boil.
* When vegetables are soft, add the toor daal paste and
wait until the mixture boils again. Lower flame.
* Add curry leaves, the masala mixture, salt and boil
for a few minutes, stirring occasionally.

Optional: Garnish with roasted mustard seeds.

SAMBAR 2 (SERVES 6) - INDIAN
Ingredients
Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like sambar onions, white pumpkin, chow-chow)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Salt - 1-3/4 teaspoon - 2 teaspoons
Sugar - 1-1/2 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4.
Seasoning
Oil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Hing powder - 1/4 teaspoon

Method

Pressure cook dhal with one and a half cups of water
for ten minutes. When cold mash well. Soak tamarind in
one cup of water, for five minutes, squeeze well and
strain out juice.

Cook vegetables in one and a half cups of water. When
three- quarter cooked add slit green chillies, salt and
sugar. Add tamarind water and simmer till raw smell
disappears. Add mashed p73 dhal, rasam powder and
curry leaves. Simmer tillthick, add coriander leaves.

Heat oil in a pan, add mustard seeds, black gram dhal
and red chilli. When mustard seeds splutter, add hing
powder and pour the seasoning over the sambar. Serve
sambar hot with rice and chips.

SAMBAR - INDIAN

Ingredients

Tamcon 1 tbsp.
Mustard Seeds 1 tbsp.
Vegetables as needed
Turmeric pinch
Salt to taste
Toor Daal 1 cup
Curry Leaves 2-3
Ghee 2 tsp.

Preparation

* Boil toor daal and mash.
* Boil tamcon in water until dissolved.
* Take the vegetables, slightly fry them, & add them to
this tamarind water. Add a little salt and turmeric
and boil.
* When vegetables are soft, add the toor daal paste and
wait until the mixture boils again. Lower flame.
* Add curry leaves, the masala mixture, salt & boil for
a few minutes, stirring occasionally.

Optional: Garnish with roasted mustard seeds.

Note: If the toor daal gets burnt, rectify by adding a
small ball of cooked rice (it will remove the odor). It
will also absorb excess salt, so compensate for this when
eating.

SAMBAR MASALA - INDIAN

Masala Ingredients

Methi (Fenugreek) 1 tsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 4 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Oil 3 tbsp.

Masala Preparation

* Roast methi, chana daal, and asafoetida.
* Add chillies when daal starts getting red.
* If using dry coconut, soak it in a little water and
blend the daal mixture and coconut until the paste is
fine. Keep aside.

SAMBHAR - INDIAN

Ingredients:
------------
1 cup Toor Dal
1 tsp Tamarind
3 tsp Salt
a pinch Turmeric
2 tsp Channa Dal
3 tsp Dhania seeds
1 pinch Hing
3 Red chilies
1/4 cup Grated coconut
1 tsp Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces

Method:
-------
Boil the toor dal with 3 cups of water.

Fry channa dal, dhania seeds, hing, and red chilies for a
few minutes, and then fry them with the grated coconut.
Grind the above mixture with water.

Fry the green pepper in oil for a few minutes. Boil the
tamarind paste, water, salt, turmeric, tomato and
vegetables.

Add boiled dal and
bring it to a boil

In the meantime fry the mustard seeds and onion.

Add the above ingredients & coriander leaves to the
mixture.