Google+ Badge

Tuesday, 16 July 2013

Capsicum Sambar/ Capsicum in lentil gravy


1. Capsicum                                         -  2 medium or 3 small nos
2. Onion                                              -  1 small
3. Tomato                                            -  1 medium
4. Tamarind                                         -   Lemon sized ball
5.  Toor Dal                                          -  1.5 - 2 cups
6.   Salt                                                -  To taste
7.  Sambar Powder                                -  2-3 spoons

For Tempering:

1.  Oil                                                   -  2 tsps
2.  Mustard and Fenugreek seeds            -  1 tsp each  
3.  Dry chillies                                        -  1 big or 2 small


First soak the tamarind in hot water for about 15 mins. Pressure cook the Toor dal till soft. Now strain the tamarind, but mixing it with the water and take its water till the extract turns white.

Cut the capsicum, onions and tomatoes in equal medium slices. Add the veggies to the tamarind water along with salt, sambar powder and hing if required and allow it to boil. After 15 mins, check if the veggies have boiled and if the raw smell of tamarind and sambar powder has gone. Then add the cooked toor dal and allow it to boil for 1 min.

In a kadai, add oil. Once the oil is heated, add the mustard seeds and allow it to splutter. Then add fenugreek seeds and dry red chillies and temper it on the sambar. 

Garnish with fresh coriander leaves. Hot Sambar is ready to be served with Steamed rice or Idly, Dosa.


1 comment:

The Foodie Blogroll