Sambhar – Vah Chef

Ingredients Method
2 tbsp channadal Sambhar Powder:
1 bunch coriander leaves Heat heavy pan, over medium heat, and add the
2 tbsp coriander seeds mustard seeds, fenugreek seeds, cumin
2 tbsp cumin seeds, black peppercorns and coriander
1 bunch curry leaves seeds,red chillies ,rice channadal can also
2 piece garam masala add little urad dal,. Stir and roast for 3-4
30 grams ginger-garlic minutes, reducing the heat if necessary to
1 number grated coconut take care that the spices don't burn. .
1 tsp hing-asafotida
1 tbsp jaggery or sugar In the same pan, heat 2 teaspoons oil and roast
methi seeds- garlic, ginger ,hing ,curry leaves, coconut
1 tsp
fenugreek grated/powder turmeric, & half of tomatoes.
mix sambhar When they start to colour continue roasting
300 grams
vegetables
Add the pan contents to the bowl and cool
1 tbsp mustard
along with the spices. add all to a grinder
4 tbsp oil
and make it into a fine paste.
1 large onions
2 tbsp peppercorns
Boil daal separately. Mash.
6 piece redchilli
1 tbsp rice
1 to taste salt In oil, add mustard, hing, methi, cumin seeds, ,
40 grams tamrind turmeric & onions big chopped. Add green
200 grams tomatoes chillies & curry leaves. Add mix vegetables
1 tsp turmeric chopped & slightly sauté. Add rest of
tomatoes, tamrind juice & water. Add salt &
once boiling add the ground masala. Add
little sugar.

. Add lots of water and cook till the vegetables

are half done add the mashed daal. Simmer
1 cup yellow dal -toordal a lot. finish of with coriander leaves eanjoy
with rice idli ,dosa

If using store bought sambar masala, add

coconut milk to it.