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About this recipe:
Sambar is a lentil based stew that originated in South India. It is also widely made in Maharashtra, and often served with idlis or rice.
3 tablespoons soybean oil
1 teaspoon cumin seeds
2 tablespoons chopped onions
2 tablespoons 2 tablespoons of chopped tomatoes
1 tablespoon 1 tablespoon of chopped boiled potatoes
1 tablespoon chopped lauki ( bottle gourd)
2 teaspoons 2 teaspoons of red chili powder
1 teaspoon haldi (turmeric) powder
5-6 tamarind pieces soaked in water for 10-15 minutes
salt as needed
1 tablespoon 1 tablespoon of sugar
2 cups cooked tur dal
water as needed
- Heat a pan with soybean oil. Add cumin seeds, chopped onions, tomatoes, potatoes and lauki (bottle gourd). Stir and fry the ingredients for 5 minutes.
- Now add red chili, haldi and sambar masala powders, 2 tablespoons of tamarind extract, salt and sugar. Stir and mix well.
- Add tur dal to the mixture. Stir for 5 minutes.
- Add some water, depending upon how thick you want the sambar to be. Boil the mixture for 5 minutes.
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