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Monday, February 25, 2008

Mango Sambhar

Lentils (Toor dal) - 1 cup
Cumin seeds - 1 teaspoon
Asafoetida powder - 2 pinch
Mustard seeds - 1 teaspoon
Onion - 2 medium sized
Tomato - 2 medium sized
Garlic paste - 1 tablespoon
Red chillies - 2
Fenugreek - 1/2 teaspoon
Curry leaves - few
Corinader leaves - few
Raw Mango - 1 medium sized
Chilli powder - 1 tablespoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2 tablespoon

Method :
Cook lentils with 2 1/2 cups of water, Asafoetida powder, turmeric powder & cumin seeds, until they become soft. Smash them and keep aside.

Heat oil in a pan, once it is hot add mustard seeds and allow them to split, in a slow flame. Add cumin seeds, red chillies, garlic paste and curry leaves. Fry them and add chopped onions. Fry until they are golden brown. Cut mango into pieces and add to it. Fry for 2 minutes and add finely chopped tomatoes. Keep frying until tomatoes become soft. Then add this to the smashed lentils. If it is thick, you can add 2 cups of water or thick as desired. Keep it in flame and add chilli powder and coriander powder. Allow the mangoes to cook. Add salt and allow it to boil once. Switch off the flame and garnish with chopped coriander leaves. Tasty sambhar is ready for serving with rice or idli or dosa.

Note :
Instead of chilli powder & corinader powder, you can also use 2 tablespoons of sambhar powder.

Instead of Mango, we can also use vegetables like drumstick, brinjal, ladies finger, radhish, etc. But a small lemon sized tamarind extract should be added, once the vegetables are cooked.

Cooking time : 45 minutes
Serves 4-5 persons.

1 Comment:

Ramki said...

Am blogging your sambar as a model recipe in the 1001 Sambar cookbook at http://ramkicooks.blogspot.com

/Thanks for the recipe