Masala sambar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Toovar dhal; soaked in water |
| Cauliflower; beans, carrots, a few pieces of each | ||
| A few peas | ||
| 3 | Tomatoes (to 4); cut | |
| Oil; for frying | ||
| 1 | tablespoon | Channa dhal |
| 1 | tablespoon | Urad dhal |
| 1 | teaspoon | Jeera; (cumin) seeds |
| ½ | teaspoon | Methi |
| 1 | tablespoon | Coconut; grated |
| 8 | Red chillies | |
| 1 | tablespoon | Ghee |
| 1 | teaspoon | Mustard seeds |
| 1 | Sprig curry leaves | |
Directions
FOR MASALA
Fry in a little oil all the masala ingredients separately and grind to a rough paste. Boil the dhal in 3 to 4 cups water. Add the cut vegetables and boil till cooked. Add the gound masala and boil for 10 to 15 minutes.
Season with mustard seeds and curry leaves.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 22, 1998