Sambhar Masala

Name: Sambhar Masala
Cuisine: Indian
Ingredients: 1 Cup Arhar/ Toor Daal; 20-30 gms imli (tamarind) paste; 50 gms Beans; 100 gms Pumpkin; 200 gm Gheeya (bottle gourd)chopped; 1 Carrot; 2 Tomatoes; 2 Onions; 1 Cube Jaggery; 1 TeaSpoon Sarson/mustard seeds; 1/2 TeaSpoon Methi Dana(fenugreek seeds); 3 Dried Red Chillies; 1 Pinch hing / asafoetida; to taste Salt; 1/2 TeaSpoon turmeric / Haldi Powder; 1 teaspoon Laal Mirch(red chilli) Powder; 2 tablespoon Sambhar Masala

Deepank @Deepank126

New Delhi

South-Indian Style Recipe
#SouthIndianStyle

Deepank @Deepank126

New Delhi

South-Indian Style Recipe
#SouthIndianStyle

Saved

Ingredients

1 CupArhar/ Toor Daal
20-30 gmsimli (tamarind) paste
50 gmsBeans
100 gmsPumpkin
200 gmGheeya (bottle gourd)chopped
1Carrot
2Tomatoes
2Onions
1 CubeJaggery
1 TeaSpoonSarson/mustard seeds
1/2 TeaSpoonMethi Dana(fenugreek seeds)
3Dried Red Chillies
1 Pinchhing / asafoetida
Spices
to tasteSalt
1/2 TeaSpoonturmeric / Haldi Powder
1 teaspoonLaal Mirch(red chilli) Powder
2 tablespoonSambhar Masala

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Steps

1

Wash Arhar/ Toor Daal properly, till water becomes transparent & all starch is released completely.
2

Then soak Arhar/ Toor Daal in water for 15 minutes.
3

Soak Imli Pieces in boiling water for 30 minutes.
4

Wash All Vegetables properly, then chop all of them in medium size pieces.
5

Chop 1 Onion in slices & 1 Onion in bulbs & tomatoes finely.
6

After 15 minutes, take a pressure cooker, add soaked daal in it with 1/2 Teaspoon Haldi Powder, 1 Teaspoon Salt, 3 Cups Water, 1 Table Spoon Oil in it so that while giving whistles in pressure cooker daal doesn’t comes out.
7

Now close the lid, give 3 whistles on high flame.
8

After 3 whistles, turn off the flame & let the pressure cooker depressurise naturally.
9

Then take a kadhai, add 3-4 Table Spoon Oil in it & keep the gas on medium flame.
10

When oil gets heated up, add chopped onion slices in it & cook them till they become translucent/ soft.
11

After 2-3 minutes, when they become soft, add 2 Table Spoon Sambar Masala, 1 Teaspoon Kashmiri Laal Mirch Powder in it & cook them for 1 minute.
12

After 1 minute, add finely chopped tomatoes with 1 Teaspoon Salt in it so that they start releasing oil quickly.
13

After 5-6 minutes, when oil is completely released, add roughly chopped vegetables in it & cook them in mixture for 2-3 minutes.
14

After 2-3 minutes, add onion bulbs in it & mix them properly.
15

After 30 minutes, squeeze out all the water from imli & strain out its pulp.
16

After some time, open the pressure cooker lid & add vegetables mixture in it with imli pulp, 1 Cube Jaggery or 1 Teaspoon Sugar in it & mix them properly.
17

Now again close the lid, give 3 whistles on medium flame.
18

After 3 whistles turn off the flame & let the pressure cooker depressurise naturally.
19

Meanwhile, take a tadka pan, add 1 Teaspoon Sarson Seeds, 1 Pinch Hing, 1/2 Teaspoon Methi Dana & 3 Dried Red Chillies in it & let them sizzle.
20

After some time, open the lid & add tadka in it & mix them properly.
21

Your Sambhar Masala is ready to be served.