whole dry red chillies 6
whole dry Kashmiri chillies 3
Bengal gram 1.tablespoon
asafoetida 1.cm. piece
coconut grated 1/2 cup
curry leaves 2.sprigs
coriander seeds 1/4 cup
cumin seeds 1/2.teaspoon
fenugreek seeds 1/2.teaspoon
water 5.1/2.cups
red gram 1 cup
turmeric powder 1/2.teaspoon
salt 4.teaspoon
tamarind soaked in 1 cup hot
water for 15 minutes and pulp
extracted 25 grm .
onion cut into 6 pieces 1 medium(100gms.)
drumsticks peeled and cut into
5.cm. long pieces 2
Tempering
vegetable oil 2.tablespoonsmustard seeds 1/2.teaspoon
- Heat oil in a pan for about I minute and roast together whole chilles, Bengal gram, asafoetida, coconut, I sprig curry leaves,coriander.cumin and fengreek. seeds till coconut turns golden brown.
- Grind roasted ingredients into a paste. adding a little water (1/2 cup ) from time to time.
- Put 3.cups. water. red gram. turmeric powder and salt in cooker. stir.
- .Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4minutes.
- .Remove cooker from heat. Allow to cool naturally.
- Open cooker. Mash dal completely with back of a ladle to blend with liquid.Add ground paste,tamarind pulp ,onion, drumsticks, remaining curry leaves (I sprig) and water (2 cups). Stir.
- Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2.minutes. Open cooker.
- For tempering, heat oil in a pan for about I minute. Add mustard seeds. When crackling. Pour over sambar. Stir. Serve hot.
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