Kalyana Veetu Style Lunch Sambar

 

                                        

Ingredients:

Thoor dal - 1 1/4 cup

Moong dal  - 1/4 cup

Big Onion - 1 (thin slice)

Small Onion - 18-20

Green chilly - 1

Garlic - 6 (without skin, crushed)

Tomato - 3 (fine chop)

Carrot - 1 

Beans - 4 

Drumstick - 7-8 pieces

Brinjal - 2 

Tamrind - Lemon size (soak in 1/4 cup water)

Turmeric powder - 1/2 tsp + 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 1/2 tsp

Hing  - a pinch

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Dry Red chilly - 2

Ghee - 1 tbsp

Jaggery - small piece

Curry Leaves  - a sprig

Coriander Leaves - Little (fine chop)

Salt, oil, Water - As reqd

Paste:

Channa dal - 2 tbsp

Thoor dal  - 1/2 tbsp

Coriander seeds - 2 tbsp

Garlic - 8 (with skin)

Fenugreek seeds - 1/4 tsp

Dry Red Chilly - 4

Curry Leaves - a sprig

Cumin seeds - 1/4 tsp

Coconut - 2 tbsp (grated)

Method:

• In a bowl add in dal and water.
• Add in turmeric powder (1/2 tsp) and hing.
• Pressure cook for 6 whistles.
• Once done, mash this and set aside.
• Also I added veggies other brinjal in a bowl.
• Added very little water and pressure cooked for 2 whisltes.
• You can skip this step and let it cook while making gravy.
• Heat a pan.
• Add in items under "paste" one by one except coconut.
• Dry roast in low flame.
• App for 2-3 mins, then add coconut and saute.
• Transfer to plate and let it cool.
• Add little water and blend it fine paste.
• Heat oil in pan and add mustard seeds and cumin seeds.
• Add in small onion (either full or slit to half) and saute for while.
• Add in big onion (thin slice and then cut into half) and green chilly.
• Add in dry red chilly and curry leaves and saute.
• Cook in low flame.
• Add in garlic and saute.
• Once onions are partially cooked, add in tomatoes and mix well.
• Saute this in medium flame.
• Add in turmeric powder, chilly powder and coriander powder.
• Saute this and add little water and mix well.
• Add in required salt and then veggies.
• Saute this by adding little water.
• Cover and cook in low flame for 3-4 mins.
• Add in blended paste and mix well and cook in medium flame.
• Add very little water and cover and cook for 5-6 mins.
• It will be like a thick gravy.
• Add in strained tamrind water.
• Add in mashed dal and mix well.
• Cook for 2-3 mins.
• Add in little jaggery and mix well.
• Add ghee and garnish with coriander leaves.
• Goes good with rice.