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SAMBHAR INGREDIENTS: 2 cups tuvar dal
METHOD: Fry the chillies, coriander seeds, turmeric powder, and cumin seeds. Grind all these with half the coconut into a thick paste. Peel and cut the drumstick into 2” pieces and boil them in water with a little turmeric powder and salt. Pressure-cook the dal. Mix the ground paste and the cooked dal and the drumsticks. Add tamarind pulp to this mixture and bring to a boil. Heat 5 tsp. of oil and fry the mustard
seeds, asafoetida and curry leaves. Pour on the sambhar. Add the remaining
coconut and salt to taste. Add coriander leaves and serve with hot rice.
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