INDIA
Ingredients
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SCHOOL :
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ST. MARK’S SENIOR
SECONDARY PUBLIC
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SCHOOL, JANAKPURI
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Starter
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Ingredients (240 ml cup used)
¾ cup tur dal (can use a mix of
moong, tur and masoor dals)
Tamarind as needed or 1 to 1
½ tsp tamarind paste (adjust)
Coriander leaves few with
tender stalks
salt as needed
Vegtables (choose whatever
you like)
12 to 15 shallots
1 to 2 drumsticks
2 to 3 Ladies finger
Few cubes red pumpkin
1 green chili slit (optional)
1 large or 2 medium tomatoes
to roast and powder or use
any read made powder
1 tbsp. coriander seeds
1 tbsp. Chana dal
1 tsp urad dal
¼ to ½ tsp cumin
¼ tsp methi seeds (can use ½
tsp if you like)
4 to 5 red chilies
tempering/ tadka
2 tsp ghee or oil
1 sprig curry leaves
½ tsp cumin
½ tsp mustard
Pinch of methi seeds
Generous Pinch of
hing/asafoetida
Red chili broken
Preparation :
1. Wash dal several times and pressure cook with 2 cups water for 2 to 4
whistles depending on the brand of cooker. The dal needs to be cooked till
smooth. .
2. While the dal cooks, dry roast the ingredients under "to roast and powder"
in the order mentioned here. coriander seeds till they smell good, dals to
golden, and then red chilies to crisp and methi seeds till they begin to
smell good. Cool these and powder. Wash and chop the vegetables
3. Add 5 cups of water to a pot, add the chopped vegetables and cook until
soft.
4. When the water turns slightly hot, transfer about ¼ cup hot water with a
ladle to a separate bowl and soak tamarind in it.
5. When the pressure goes off, mash the dal to smooth. The dal needs to be
very smooth otherwise it doesn’t taste good.
6. When the vegetables are completely cooked, add sambhar powder and
salt. Cook for 3 to 5 minutes. Pour the tamarind pulp, filtered if you desire.
7. Add smooth dal, mix well to blend the dal with water. Bring it to a boil.
Check if there is enough salt and sourness. If needed add more. Add
coriander leaves and stir.
8. Meanwhile, heat another pan with oil or ghee.
9. Add mustard cumin and methi. When they begin to sizzle, add curry
leaves, broken red chili. When the leaves turn crisp, off the heat add hing.
10. Pour this seasoning to the sambar. Stir well. Simmer for 2 to 3 minutes for
the sambar to become flavorful.
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KRISHNA KHATRI