Sambhar is made with lentils, vegetables, and a special blend of spices. It is usually served with steamed rice, idli, dosa, or vada. Sambhar is a thick, flavorful stew that is often cooked with tamarind, asafoetida, and other spices. It is a staple dish in many South Indian households and is also served in restaurants.
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2 cups
2
2
2
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
2 tablespoons
2 tablespoons
Soak the toor dal in water for about 30 minutes.
Heat oil in a pressure cooker and add the mustard seeds and cumin seeds.
When the seeds start to splutter, add the chopped onions and green chillies.
Saute for a few minutes until the onions turn golden brown.
Add the chopped tomatoes and saute for a few more minutes.
Add the turmeric powder, red chilli powder, coriander powder and garam masala.
Saute for a few more minutes until the spices are well blended.
Add the soaked toor dal and mix well.
Add enough water to cover the dal and pressure cook for about 3-4 whistles.
Once the pressure is released, open the cooker and add the tamarind paste and salt to taste.
Simmer for about 10 minutes until the dal is cooked and the desired consistency is reached.
Garnish with coriander leaves and serve hot with steamed rice.
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When it comes to Sambhar, our users are head over heels in july, but the interest cools down in january.
It's official: Sambhar is the food of choice for 24-27 female, with people of >40 BMI also on board.
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