Wednesday, 31 March 2010

Mung dal sambhar

Me and my husband loves mung dal and south Indian food. I was amazed to learn this recipe from him. When ever hubby gets into kitchen for cooking will not allow me to enter the kitchen. Not even for monitoring :(. I have managed to make sambhar as good as him and he is a bit unhappy about loosing his monopoly in sambhar making :). Here is yummy and healthy recipe of sambhar. Hope you relish it as we do.

1 cup of following vegetables (take any of your favorite vegetables)
Carrot, Cauliflower, bottle gourd, okra, eggplant, drumsticks
Green peas: 1/2 cup
Tomato: 1 medium
Green chili: 3-4
Garlic: 3 cloves
Onion: 1 medium
Curry leaves: handful
Tamarind paste: 3 table spoon
Yellow split mung dal: 1.5 cups
White split urad dal: 1/2 table spoon
Mustard seeds: 1/2 table spoon
Red chili powder: 1/2 tbl spn
Turmeric powder: 1 tea spoon
Sambhar masala: 1 tbl spoon
Salt to taste
Oil + ghee : 1 table spoon, take more if you like will give better taste.
Asafoetida: 1/2 tea spoon

Wash mung dal with two waters. Soak mung dal for 10minutes in warm water. Boil dal with salt, turmeric and few drops of ghee/oil until its soft. In pressure cooking boil for 3 to 4 pressures.
In the mean time we will get the vegetables ready. Peel and chop onions. Peel and fine chop garlic. Wash and chop tomato. Wash curry leaves. Wash chilies and cut them into julienne.
Wash the selection of vegetables and chop them. Boil them in water until soft. Save the vegetables stock. Can be useful to add it to sambhar.
Soak tamarind in hot water for few minutes and take the hard skin and seeds out and mash it to make thick paste.

Once all these is ready. Heat the pan and add oil + ghee. Add white urad dal and after 30 seconds add mustard seeds. Add asafoetida, garlic, green chili, curry leaves and stir for 1 minute.
Add onions and cook until its brown from edges.
Add tamarind paste and stir well.
Add dal and all the masalas. Add salt to taste. Mix well. Add boiled vegetables and tomatoes.
Let it cook on low flame for 10 minutes to absorb all the flavour.
Serve hot. Enjoy with idlis, rice, chapati or just like soup.

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