Tuesday, December 18, 2012

Breakfast Sambhar ..



Ing :
Moong dal : 1/3 cup
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup
Slitted green chilli : 4 pieces
Chopped brinjal : 1/2 cup
Chopped potato : 1/4 cup
Tamarind extract : 1 table spoon
Asafoetida : 1/8 tea spoon
Jaggery : 1/2 tea spoon ( adjust if you like sweetish sambhar)
Cilantro : 2 tea spoon + extra for garnishing
Salt : 1/2 table spoon(adjust if required)
Water : 3 cups(Adjust if required)

TEMPERING :

Ghee : 2 tea spoon
Mustard seeds : 1/4 tea spoon
Cumin Seeds : 1/2 tea spoon
Asafoetida : A pinch

Sambhar powder :

Channa daal : 1 and 1/2 table spoon
Coriander seeds : 1 and 1/2 tea spoon
Dried red chillies : 2 (Adjust if required)
Fenugreek seeds : 1/4 tea spoon
Vegetable oil : 1/2 table spoon

Method to prepare sambhar powder :

* In a non stick pan heat little amount of oil and add channa dal,fry till it the nice aroma comes out from channa dal,then remove it and keep it to cool.

* Now add little amount of oil into same pan and fry remaining ingridients and remove from the flame and allow it to cool.

* In a blender combine all together and make a fine powder without adding water.

Method to prepare sambhar :

* Wash and soak the moong dal for 10 minutes.

* Pressure cook the moong dal for 3 whistles then mash it and keep it ready to use.
* Heat non stick pan with vegetable oil and temper with the items given under ‘Tempering’ in ingridients list.
* Add onion and fry till it turns to transparent. Now add the chopped vegetables and tomato together and fry in medium flame for 2 minutes.

* Add little salt while frying for easy cooking of the vegetables.

* Add required water and the tamarind extract and boil this mixture till the vegetables get cooked well.

* Add the curry leaves,cilantro leaves,salt(according to your taste),asafoetida.

* Lastly add the sambar powder and bring to boil.

* Add the cooked moong dal and mix well.

* Adjust the water as needed to get a sambar consistency. Bring this into boil and garnish with cilantro leaves.

* Serve with idly,dosa, pongal or with any breakfast dishes.

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