Have one cup of Toor Dal and a fistfull of Moong Dal and Pressure cook them untill 4-5 whistle's. till they are fully cooked and become mashy, when mashed.
You can do the Following, when you Pressure Cook the Dal:
* Peel the outer skin of some 10-15 shallot's/ Chinna Vengayam and Keep them aside.
* Have a small lemon size of Tamarind soaked in a cup of warm water. soak for atleast 5 minute's.
* Heat a Pan, Fry the Following by adding one by one in the same order. it takes 2 minute's.
- Corriander Seed's / Dhania - 1 tsp
- Chana Dal / Kadala Paruppu - 1 tsp
- Raw Rice / Arisi - 1 tsp
- Cumin / Seeragam - 1/2 tsp
- Fenugreek / Vendhayam - 1/4 tsp
- Dry Red Chilli / Kanja Milagaai - 3 no.
- Grated Coconut / Thuruviya Thengaai - 1 tbsp
Grind them into a dry powder.
* Add 3 shallot's and half of a tomato to the above Grinded powder and add 2 tbsp of water and grind them into a thick paste. Keep them aside.
* In a Pan / Kadaai, Heat 2 tsp of oil, add 1 tsp mustard, 1/4 tsp Fenugreek, 1 tsp Urad Dal, 1/4 tsp Asafoetida powder, 2 Dry Red chilli's and 10 curry leave's.
* Now add the remaining 12 shallot's, and saute them, till they are semi-cooked. add a chopped tomato and saute along with shallot's. Now add the Grinded paste and add 1/2 tsp turmeric powder and saute them for a minute, till the raw smell of onion's and masala's goes off.
* Add the Mashed Toor and Moong Dal mix to the Pan/ Kadaai. mix well with the masala's.
* Add the cup of Tamarind water and mix well. add half cup of water to make the sambhar little watery.
* Add salt and 2 tbsp chopped corriander leave's. let the sambhar boil for 2 minute's and switch off the flame.
This Sambhar is flavourfull with Fenugreek, Asafoetida, corriander leaves and shallot's. it's heavenly with idli, dosa's.
Now this Araichivitta Sambhar leave's to RCI-Pondicherry, under Tamil Cuisine.
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