Ingredients :
Toor Dal (split yellow pigeon peas) - 2 Cups Pressure cooked
Tomatoes (Chopped) - 2 Medium size Tomatoes
Onions (Chopped Lengthwise) - 1 Medium size Onion
Carrot (Chopped Lengthwise) - 1 Big Carrot
Bottle Gourd (Lauki) - 1/2 small lauki chopped
Cumin Seeds - 1/2 tbs
Oil - 2 tbs
Red Chilli Powder - 1/2 tbs
Turmeric Powder - 1/2 tbs
MTR Sambar Powder - 1/2 tbs
Asafoetida (Hing) - A pinch
Salt- To Taste
Water - 5 cups
Cilantro Leaves (Chopped) - To Garnish
Preparation :
Take a vessel, add oil,cumin seeds,Asafoetida,Onions,Turmeric Powder and fry till the onions turn translucent.Then add Tomatoes,Carrot,Bottle Gourd,chilli powder,Salt,Sambar powder and cook on low flame by closing the lid for 10 minutes,when the tomatoes are smashed add Cooked Toor dal,water,cilantro leaves and boil on medium flame for 20 minutes.
Sambar is ready to serve and can be served with Rice,Idli and Dosa..
Number Of Servings - 5
Toor Dal (split yellow pigeon peas) - 2 Cups Pressure cooked
Tomatoes (Chopped) - 2 Medium size Tomatoes
Onions (Chopped Lengthwise) - 1 Medium size Onion
Carrot (Chopped Lengthwise) - 1 Big Carrot
Bottle Gourd (Lauki) - 1/2 small lauki chopped
Cumin Seeds - 1/2 tbs
Oil - 2 tbs
Red Chilli Powder - 1/2 tbs
Turmeric Powder - 1/2 tbs
MTR Sambar Powder - 1/2 tbs
Asafoetida (Hing) - A pinch
Salt- To Taste
Water - 5 cups
Cilantro Leaves (Chopped) - To Garnish
Preparation :
Take a vessel, add oil,cumin seeds,Asafoetida,Onions,Turmeric Powder and fry till the onions turn translucent.Then add Tomatoes,Carrot,Bottle Gourd,chilli powder,Salt,Sambar powder and cook on low flame by closing the lid for 10 minutes,when the tomatoes are smashed add Cooked Toor dal,water,cilantro leaves and boil on medium flame for 20 minutes.
Number Of Servings - 5
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