SAMBAR

Directions

1. Put nos 1 to 4 in a pot and boil it till there is a little water left in the dhal and the dhal is cooked. If the dhal is not cooked do not pour cold water, you can pour a little boiling water. Add the oil in a frying pan and heat it…..when it is hot, add
2. nos. 5 to 10 and after the mustard splutters, add the curry leaves and immediately add Nos 12 to 14. When the onions are slightly brown, add Nos 15 to 17. When that is fried a little put it into the dhal that has been cooked. While you are seasoning keep the dhal on slow fire. After the seasoning has been added to the dhal let it boil for 2 to 3 minutes and you can take it down. Put it into a deep dish and garnish with coriander leaves, mint leaves and sliced tomatoes.
3. SAMBAR…….is almost the same recipe but with a slight variation
4. For Sambar Toor Dhal is a must
5. The only difference is after seasoning add a little tamarind juice (taken out the juice from a ball of tamarind the size of a lime) and one and a half tablespoon of sambar powder. Let the dhal boil for 5 to 7 minutes after adding these two ingredients. While adding these two ingredients you can add some vegetable which has been cooked earlier……..like brinjal, drumstick, carrots, chow chow, etc.