•Tamarind-1/2 lime sized ball
•Toor Dal -1 cup
•Turmeric Powder-1/2 tsp
•Small dry red chilies - 5
•Small onions- 5
•Mustard seeds-1/2 tsp
•Asafoetida -1/4 tsp
•Tomato- 1 Big
•1 cup of a vegetable of your choice like green beans, chopped
•Salt to taste
•Bengal gram Dal – 2tbs
•Coriander seed– 2tbs
•Urd Dal– 2tbs
•Dry Red chilli– 2tbs
•Roast and grind into course. Keep it aside.
• Choose a heavy cooking pot.
• Wash and clean the Dal.
• Boil 2 cups of water and add the Dal, turmeric powder
and 1 teaspoon of oil.
As the Dal boils, skim off the foam and discard.
• Boil until the Dal is soft and then mash it coarsely.
• If needed, add more water as it is boiling but do not
let it get too watery. If you use a pressure cooker it
will take about 5 minutes.
• In a pan heat the oil and pop mustard.
• Add the chopped onions and fry till it turns golden
• Add green Chillis and fry for one minute.
• Then add chopped tomatoes, vegetables.
• Now add turmeric powder, Asafoetida, curry leave, salt
and ground mixture
Boil until raw smell goes off. Put some coriander leaves
once it is cooked. It adds extra taste and smell.
• Serve with rice
Note: Sambhar can be prepared without vegetables.
Tips: Pappadam is the best side dish.