Ingredients
Chana Dal - 1/2 cup
Onion sliced - 3/4 cup
Potato cubes - 1 cup
Carrot cubes - 3/4 cup
Tomato cubes - 1/2 cup
Garlic slit - 5 flakes
Green Chilly - 1 slit
Coriander Leaves - 1/4 cup
Mustard seed - 1/4 tsp
Hing - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 3 tsp
Water - 3 cups
Tamarind - lemon size
Curry leaves - 2 stem
Dry red chilly - 2 Nos
Oil - 1 tbsp
Salt - 1 tsp
Method
Chana Dal - 1/2 cup
Onion sliced - 3/4 cupPotato cubes - 1 cup
Carrot cubes - 3/4 cup
Tomato cubes - 1/2 cup
Garlic slit - 5 flakes
Green Chilly - 1 slit
Coriander Leaves - 1/4 cup
Mustard seed - 1/4 tsp
Hing - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 3 tsp
Water - 3 cups
Tamarind - lemon size
Curry leaves - 2 stem
Dry red chilly - 2 Nos
Oil - 1 tbsp
Salt - 1 tsp
Method
- Wash and soak dal for half an hour.
- In a pan add 1tsp of oil and saute corriander powder, chilly powder and hing slightly, then keep it aside.
- Add the soaked dal along with 1 cup water in a cooker and cook for 2 whistle (1 whistle on full flame and second whistle on low flame). Keep it aside for 5 minutes.
- To the cooked dal add 2 cup water, onion, potato, carrot, green chilly, garlic, turmeric powder and salt. Pressure cook for 2 whistle (1 whistle on full flame and another whistle on low flame). Keep it aside for 5 minutes.
- Keeping the cooker on medium flame, add tomato, curry leaves, fried powders & tamarind pulp boil for 10 minutes and put coriander leaves. Taste and add salt if necessary.
- In pan pour oil, mustard, red chilly and curry leaves. Mix it with sambar.
Note:
You can have varients in Dal like moong dal or toovar dal. Tamarind can be avoided if not required.
