Masala sambar

Yield: 4 Servings

Measure 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


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

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