Sunday, May 24, 2009


Ingredients: For cooking Dal(Lentil)

1/2 cup Toovar dal

2 tbsp Mung Dal

1 tsp Methi seed(fenugreek seeds)

1/4 tsp Hing(asafoetida)

1/2 tsp Haldi(turmeric powder)

2 tsp Grated Ginger

2 Tomatoes

Ingredients: For Sambar

lime sized ball Tamarind

150 gms Safed petha(Bottle guard)

2 onions

Shevga (Drum stick), Cauliflower, Turai, etc.

1/4 cup fresh grated Coconut

Jaggery and salt as per taste

2 tbsp Green coriander

Ingredients: For tempering

3 tbsp oil

1 tsp Mustard seeds

1/4 tsp Hing

2-3 Dry red chillies

Few Curry leaves

1/4 cup finely chopped onion

1 tsp red chili powder

1/4 tsp Turmeric powder

3-4 tbsp Sambar masala


  1. Boil both dal with 2 cup water, methi seeds, hing, haldi, green chillies, grated ginger and chopped tomatoes. Cook till dal is done.
  2. Soak tamarind in 1/2 cup water for half an hour.
  3. Cut all the vegetables and boil in 3 cups of water till tender.
  4. Grind coconut to fine paste.
  5. Take oil throw in mustard seeds, hing, whole red chillies and curry leaves, fry. Then add finely chopped onion fry till golden brown. Put red chilly powder, turmeric and sambar masala fry for a minute. Add cooked dal, tamarind paste, boiled vegitables, grinded coconut paste, salt, jaggery and coriander leaves. Add boiled water to it as needed, boil for 5-7 minutes.

1 comment:

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