Sunday, February 6, 2011


I don't consider myself an expert in making sambhar.I like to try different variations by using a combination of lentils like masoor (red lentils) or arhar dal (split pigeon peas) and vegetables that I have at home. I have used lauki (bottle gourd), onions, tomatoes, okra, peppers, spinach, radish, peas and carrots etc.) In this recipe I have mixed equal portions of red lentils and split pigeon peas.

1/2 cup arhar dal (split pigeon peas)
1/2 cup masoor dal (red lentils)
Half red onion chopped
2 medium tomatoes chopped
5-6 okra chopped
1 carrot chopped
1tsp turmeric powder, 1tbsp coriander cumin powder, 1tsp red chili powder
11/2 tbsp sambhar powder (store bought)
Juice of one lemon or sometimes I use tamarind pulp
For tempering
1tsp mustard seeds
1tsp cumin seeds
1/2tsp methi dana (fenugreek seeds)
1/2 tsp asafoetida
2-3 dried red chillies
1/2 tsp urad dal
10-12 curry patta

Boil the lentils with salt, turmeric and water till completely cooked. I pressure cooked them. (3 whistles) Heat 1tbsp oil for tempering. Once the oil is hot add the mustard seeds and let them pop, quickly add the rest of the ingredients and let them splutter for a few seconds. Add the chopped onions carrots, sambhar powder, coriander cumin powder, red chili powder and cook for about a  minute and pour it over the lentils. Add chopped tomatoes and okra and boil the lentils again for 5-10 minutes. Add the lemon juice. Garnish with cilantro

Masala dosa with sambhar, peanut chutney, molaga podi (chutney powder)

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