FOOD IS CONSCIOUSNESS

AND
YOU ARE THE EMBODIMENT OF
THIS
CONSCIOUSNESS

Cooking lovingly
And
Meditatively
Sambhar

Sambhar is one of the tastiest and savory daal cooked with vegetables
and spices. It is one of the important South Indian dish that compliment
a variety of South Indian Dishes like Dosas, Idlies, Upma, and Uttapams.

Sambhar can also be used as a tasty spicy soup as well. It is cholesterol

free as very little oil is used. And unlike other North Indian dishes it is
not made very rich. Still Sambhar is very rich in its taste and
completeness as a dish.
Ingredients:

1. Arahar/Toor Dal washed and soaked in water for 1/2 hour 1 Cup
2. Carrot chopped thin 1 inch size ¼ Cup
3. Green chili chopped
4. Okra (bhindi) chopped thin 1 inch size 5
5. Egg plant (Baingan) small size, chopped thin 1 inch size 3
6. Tomato chopped 1
7. Pumpkin cut ½ Inch pieces ¼ Cup
8. Ginger chopped ½ Inch
9. Coriander leaves, chopped ¼ Cup
10. Curry leaves (curry patta) 8-10
11. Lemon/Lime juice 1 tsp
12. Tamarind (imli) pulp 1 tsp
13. Salt to taste
14. Red chili powder 1 tsp
15. Coriander powder 1 tsp
16. Cummin seeds 1/2 tsp
17. Coriander seeds 1/2 tsp
18. Hing (Asafoateda) powder 1/8 tsp
19. Mustard seeds 1/2 tsp
20. Fenugreek (Methi) seeds 1 tsp
21. Coconut oil 3 tsp
22. Grated coconut ¼ Cup

Note: These days different brands of Sambhar Masala are available in

the market. Therefore it is better to use these combinations. ‘Shreegun’ is
very good brand to use for its flavors and quality.

Methodology

1. Pressure cook soaked daal, baigan, pumpkin together adding

turmeric powder, sambhar masala and salt
2. Take methi seed in a frying pan and place it on medium heat. Roast
the seeds until turn dark. Remove the seeds and let them cool. Grind in a
grinder to make powder.
3. In a deep skillet take heat tspn oil and reduce to medium heat.
When the oil gets hot, first add cummin seeds and mustard seeds. When
the seeds pop up, add all the spices including methi powder. Fry the
spices for a while and add remaining vegetables including and curry
leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add
daal and coconut and mix well.

4. Simmer for a few minutes. Garnish with coriander leaves.

Serve Idli and Sambher hot; Dosa and Sambhar; Plain rice and Sambhar;
or Sambhar as Soup.

In fact serve Sambhar as it pleases you.