10 fresh Curry or Basil leaves, several sprigs of Cilantro
1 tsp Hing or Asofetida
2 C. Tamarind Juice
3 - 4 tsp Salt
1/2 C. Jaggery or brown sugar
Instructions
Wash and clean 1 C. Toor Daal and cook with 1 tsp of Tumeric until mushy, almost mashed
potato consistency. Set aside.
Use 4.5 Cups water per C. of Daal. cook on low for at least 30 minutes.
Add oil to pan and heat.
Add Cumin, Mustard seed, Fenugreek, and 1 tsp Tumeric until it starts to pop. Add Hing.
Add fresh curry or Basil leaves. Fry for a minute longer.
Add chilis and onions and saute. Add all the cut vegetables except tomatoes. Saute for
about 3 minutes.
Put vegatables, tomatoes, and spices in a large deep pot and cover with water, approx. 1
inch above. Bring to a slow rolling boil until vegatables are 3/4 cooked.
Add salt.
Add Tamarind Juice.
Add 1 cup of Sambhar Masala.
Stir thoroughly and let cook for 30 minutes
Add Jaggery.
Add Daal.
Cook at a slow boil for 30 minutes.
Serving
Suggestions
Serve with rice or naan.
Originally Submitted
2/20/2011
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