Sambar

Ingredients:

  • 1 cup toor dal (split pigeon peas)
  • 1 cup mixed vegetables (like drumstick, okra, carrot, pumpkin, eggplant)
  • 1 tomato, chopped
  • 1 onion, chopped
  • 2 tbsp tamarind pulp
  • 1 tbsp NDH Nagendra Kitchen King Masala
  • 1/2 tsp NDH Nagendra Turmeric Powder
  • 1 tsp NDH Nagendra Red Chilli Powder
  • 1 tsp NDH Nagendra Garam Masala
  • Salt to taste
  • 2 tbsp oil

For Tempering:

  • 1 tsp mustard seeds
  • 1 tsp NDH Nagendra Coriander Powder
  • A pinch of Asafoetida (Hing)
  • 10-12 curry leaves
  • 2 dry red chillies
  • 2 tbsp oil

Instructions:

  1. Rinse the toor dal and cook it with 3 cups of water, NDH Nagendra Turmeric Powder, and a few drops of oil in a pressure cooker. Cook it for 3-4 whistles or until it’s soft and mushy.
  2. In a separate pan, heat the oil and add the chopped onions. Sauté them until they turn translucent.
  3. Add the chopped tomato and mixed vegetables to the pan. Cook until they are half done.
  4. Add the tamarind pulp, NDH Nagendra Kitchen King Masala, NDH Nagendra Red Chilli Powder, and NDH Nagendra Garam Masala to the pan. Mix well and cook for a few more minutes.
  5. Add the cooked dal and salt to the pan. Mix everything well and bring it to a boil. Simmer it for 10-15 minutes.
  6. In a separate pan, heat the oil for tempering. Add the mustard seeds and let them splutter. Then add the curry leaves, dry red chillies, NDH Nagendra Coriander Powder, and NDH Nagendra Asafoetida. Sauté for a few seconds.
  7. Pour the tempering over the sambar and mix well.

Your Sambar using NDH Nagendra Masale is ready to be served! It goes well with idli, dosa, or rice. Enjoy your meal!

Categories: Recipes