Sambar - 2

Recipe Ingredients

1/2 cup	118ml	Thur dal - (papu) (heaped)
2 tablespoons	30ml	Coconut gratings
1 tablespoon	15ml	Bengali gram dal
2 sections		Curry leaves
1 teaspoon	5ml	Mustard seeds
3/4		Dia pc tamarind paste
2 teaspoons	10ml	Coriander seeds - (heaped)
2 tablespoons	30ml	Oil
1/2 teaspoon	2.5ml	Cumin seeds
1		Coriander leaves
1/2 teaspoon	2.5ml	Fenugreek seeds
		Salt to taste
8		Pepper corns
1		Turmeric
1		Asafetida - (ingua)
6		Red chiles
2 cups	125g / 4.4oz	Vegetables - (tomato, onion, okra squash, potato, raw

Recipe Instructions

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.

Source:
kerala.org/cuisine

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