Sambhar

How to make Sambhar

Ingredients:

Arhar dal - 1/2 cup
Water 1/2 an hour before.
1 tomato
Ginger - 1" long piece
2 Green chillies
Bottle gourd - 1 cup (cut into medium
sized pieces)
Beans - 10 to 12 (cut into 1" long pieces
Vegetables can be added according to
your like
Green coriandre - 2 to 3 tsp (finely
chopped)
Curry leaves 15 to 20
Tamarind pulp - 2 tbsp
Mustards seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Tumeric powder
Salt to taste
Oil - 3 to 4 tbsp

For Masala :

Chana dal - 1 tsp
Urad dal 1/2 tsp
Red chillies - 2
Coriandrer - 2 tsp
Jeera - 1/2 tsp
Methi seeds - 1/2 tsp
Mustard seeds -1/2 tsp
Elaichi -2
Black pepper - 8 to 10
Cloves - 2
Cinamon -1/2" long pieces
And grind it

Method :

1. First of all we will boil dal to make sambhar.
2. Put dal in a cooker, turn on the gas.
3. Add 1 cup water in the cooker followed by 1/2 tsp salt.
4. Close the lid till 1 whistle does off.
5. Cook for 4-5 minutes
6. Untill the whistle goes off let us roast the whole spices for sambhar masala.
7. Put the spices in a pan.
8. Spices have to be roasted on a law flame.
9. After the spices are roasted.
10. Take them  out on a plate.
11. We will flame let dal cook for 3-4 minutes.
12. After 3-4 minutes the dal is cooked.
13. After that boil the vegetables.
14. Put the vegetables ina p pan along with 
15. 1/2 cup water.
16. Cover the pan and cook the vegetables.
17. Put the roasted spices in the mixer.
18. That grind they well all together.
19. Cut tomatoes, ginger and green chillies into big pieces.
20. Grind all of them into  a fine paste.
21. A big utensil would be better as sambhar.
22. Pour the spoons oil after pan is heated.
23. Put mustard seeds, methi seeds and after that add curry leaves .
24. Now add turmeric powder add the grounded spices.
25. Vegetables add them to yhe spices.
26. Pour 2 cups wtaer in the utensil.
27. Wait for come to vegetables boil.
28. Properly mash dal in the cooker.
29. Put the mashed dal in the utensil.
30. Add tamarind pulp,salt and mix.
31. Boil the sambhar 3 to 4 minutes.
32. Littile bit of coriander in sambhar.
33. Your sambhar is ready.

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