Sambhar & Nariyal chutney

Name: Sambhar & Nariyal chutney
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/3 cup Arhar dal; 1 cup vegetables; 1 tspon gur/ jaggery; 2 tbsp imli pulp; 1 tbsp oil; 1 tsp cumin; 1/2 tsp methi; 1/2 tsp chana dal; 1/2 tsp rice(very important); 2 tbsp kacccha nariyal; 2 whole dry chilli; 1 tsp dry Coriander; 10-12 curry leaves; 1 tbsp Kashmiri mirch; 1 pinch hing/ asafoetida; 1/2 tsp turmeric; 1/2 tsp salt; 2 tomatoes; For tempering; 1 tbsp oil; 10-12 curry leaves; 4 dry whole chilli; 1 tsp rai; 1 pinch hing /asafoetida

Sachin Gupta @sachingupta

New Delhi

Sambhar without sambhar masala

Sachin Gupta @sachingupta

New Delhi

Sambhar without sambhar masala

Saved

Ingredients

20 minutes

2 servings

1/3 cupArhar dal
1 cupvegetables
1tspon gur/ jaggery
2 tbspimli pulp
1 tbspoil
1 tspcumin
1/2 tspmethi
1/2 tspchana dal
1/2 tsprice(very important)
2 tbspkacccha nariyal
2whole dry chilli
1 tspdry Coriander
10-12curry leaves
1 tbspKashmiri mirch
1 pinchhing/ asafoetida
1/2 tspturmeric
1/2 tspsalt
2tomatoes
For tempering
1 tbspoil
10-12curry leaves
4dry whole chilli
1 tsprai
1 pinchhing /asafoetida

Saved

Steps

20 minutes

1

Heat oil in a pan. Saute all the ingredients mentioned in masala for 3-4 minutes on medium flame.
2

Let it cool down and make a very fine paste of it with some water.
3

In a cooker add vegetables and grinded masala and saute for a minute now add socked arhar dal with sufficint water and salt now wait for 4-5 whistle.
4

After releasing all the pressure add imli and gur and take a boil.
5

Heat a pan and prepare tempring with oil hing curry leaves dry chilli and mix it into sambhar
6

Narial chutney
7

Grind kaccha nariyal with the help of MILK adjust salt and temper it.