Cook 100 gms of Tur Dal and keep aside.
Add 10-15 ml of oil in a pan and season with a pinch
of mustard, curry leaves and hing.
Fry 50 gms of tomato and onion for few minutes along
with the seasoning.
Add 500 ml of water to the stock along with 100 gms
of desired vegetable and boil.
Add a pinch of haldi, mirchi powder and salt.
Add thick chintapandu juice.
Add 2-3 tbs of Bhimas Sambar Powder with ground
coconut.
Add the cooked dal and boil for 8-10 mins
Originally Submitted
2/12/2012
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