Sambhar - Amma

Recipe Ingredients

1 cup	237ml	Split red gram
3 tablespoons	45ml	Tamarind paste
1/3 teaspoon	1.7ml	Turmeric
1/2 teaspoon	2.5ml	Mustard seeds
1/2 teaspoon	2.5ml	Red chile powder
15		Curry leaves - (to 20)
3 tablespoons	45ml	Oil
		Salt - to taste
1/4 cup	10g / 0.4oz	Coriander leaves
		Set 1
2		Tomatoes (medium)
1		Carrot (large)
2		Onions (medium)
2		Green chiles (small)
1		Radish (medium)
5		Okra
1		Brinjal (eggplant) (small)
		Set 2
1 teaspoon	5ml	Rice
1 teaspoon	5ml	Split black gram
3 teaspoons	15ml	Coriander seeds
1 teaspoon	5ml	Bengal gram
1/4 teaspoon	1.3ml	Fenugreek seeds
2		Dry red chiles
1		Asafetida
1 teaspoon	5ml	Oil

Recipe Instructions

In a small skillet heat one teaspoon of oil and add set 2. On less than medium heat fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside.

Cut ingredients of set 1 into slightly larger than bite sized pieces. Keep aside.

Add two cups of water to the split red gram and boil until very soft.

In a large pot add 5 cups water, vegetable pieces, tamarind paste, turmeric, salt and red chile powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes.

Now add powdered set 3 and stir well and cook again for 10 minutes.

In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafetida. Immediately add contents of the above pot and cover. Remove from heat.

This goes very well with idli, dosa and plain white rice.

Preparation Time: 35 minutes Cooking Time: 45 minutes

Source:
http://members.tripod.com/~Amma/

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